La Terza's risotto with clams and fava beans

Time 50 minutes
Yields Serves 4
La Terza’s risotto with clams and fava beans

Remove the fava beans from their pods and peel them. Rinse the clams to remove excess sand.


In a medium pot, heat 1 tablespoon olive oil over medium-high heat. Add the crushed garlic and cook until the garlic is lightly browned. Add the clams, stir briefly and add the white wine.


Cover the pot and cook until the shells open, about 2 to 3 minutes. Remove the clams from their shells; strain the clam juice. Set aside the clams and clam juice.


Bring the vegetable stock to a boil in a saucepan over high heat. Reduce the heat and maintain at a gentle simmer.


Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the shallots and saute until softened, about 3 minutes. Add the rice and stir until lightly toasted. Add the clam juice and stir until completely absorbed. Add the simmering vegetable stock a ladleful at a time, stirring frequently after each addition. Wait until the rice completely absorbs the stock before adding the next ladleful.


After about 10 minutes, add the fava beans and the clams. Continue cooking the rice by adding the stock.


When the rice is almost tender to the bite, about 20 minutes, remove from the heat and stir in 1 tablespoon olive oil and the pecorino and Parmesan cheeses. Season to taste with salt and pepper; serve at once.

From: Chef-owner Gino Angelini of La Terza in Los Angeles. Arborio rice may be substituted for carnaroli rice.

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