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Shellfish Risotto (Veneto)



Caparozzoli- 3-3 1/2 pounds


Olive Oil- 5 tbsps

Garlic, finely chopped- 2 cloves

Parsley, finely chopped- 2-3 sprigs

Dry white wine- 1 cup


Rice- 2 1/2 cups

Boiling fish stock- 6 1/2 cups


Caparozzoli are shellfish rather similar to baby clams, which may be used instead. Failing these, use any other small shellfish available, including oysters. Canned or bottle clams may be used, provided they are not preserved in vinegar.

Wash the shellfish thoroughly in plenty of salted water. Put them into a thick, very hot frying pan and shake them over a good heat until they open. Cool and shell them.

Heat the oil in a large pan, add the garlic and parsley and saute until the garlic begins to change color. Add the fish, lower the heat and simmer for a few minutes, rather more to absorb the garlic and oil flavor then actually to cook the little fish. Add the wine, cook until it evaporates and season generously with pepper.

Add the rice, stir gently into the ingredients in the pan and fry until the rice begins to change color. Add a cupful of the stock, cook it over a moderate heat until it has been absorbed and continue in this manner until all of the stock is finished and rice is tender. Check seasoning and serve immediately.

Serves 4 to 6

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