So, remember last week, when I was telling you how badly I wanted to try ZenChef’s (over at Chefs Gone Wild) Clam Risotto? Well, I did it. I made his absolutely remarkable risotto and I’m sort of half wondering if I have died and gone to heaven? Did I? Somebody let me know if you read this post…to let me know if I died or not. I mean seriously…it’s *that* good. I even screwed it up a little–I forgot the lemon juice until after we finished eating it. Did I mention there was not a single grain of rice left over? We even licked the cockle shells clean. I was going to make some really inappropriate joke about sucking cockle shells, but I’d better not. But we did. lol If you know me, you know that I cannot follow a recipe exactly. It really is some sort of impossibility for me. I do not feel complete if I don’t change things up at least just a little. After all, a recipe really should just be a springboard for our own creativity, right? So, I will note my (minimal) changes, even though I did stick pretty close to Zen’s original post.
So, would you look at this? Don’t you just want to dive into that plate of creamy risotto bliss? Trust me, it’ll be the best dive you’ve ever performed.
Here are my changes:
*Rather than using 6 pounds (3 kilos) of clams, and a pound (1/2 kilo) of mussels I used a combination of cockles, mussels and prawns (peeled, deveined)
*I used 2 1/2 cups rice (because I had only a little left in the bag. Toss it in there, I said.
*I added the prepared prawns to the clam broth, and then added them in with the rice right away (as you know, prawns either need to be quick cooked, or long cooked for them to be tender, so I opted for long cook, so the broth would have a hint of prawn flavor as well)
*I forgot the lemon.
*I added freshly grated Parm cheese to serve.
See? Hardly any changes, really. Just a couple.