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La Terza's risotto with clams and fava beans

Time 50 minutes
Yields Serves 4
La Terza’s risotto with clams and fava beans
1

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

2

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.

3

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.

4

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

5

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.

6

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

7

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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