risotto con piselli e vongole
for 6
3 kg fresh young peas (podded weight 1.5 kg)
2 kg vongole (small clams)
5 tablespoons olive oil
2 garlic cloves, peeled and chopped
150 ml Pinot Grigio (white wine)
Maldon salt and freshly ground black pepper
1.25 litres fish stock (see here)
200 g spring onions, finely chopped
inner white heart of 1 head celery, finely chopped
400 g carnaroli or arborio rice
3 tablespoons chopped fresh flat-leaf parsley
extra virgin olive oil
3 lemons
Heat 2 tablespoons of the olive oil in a large, thick-bottomed saucepan with a tight-fitting lid. Add half the garlic and as soon as it colours, add the clams and half the wine. Cover and cook just until the clams open. Strain, using a colander over a bowl to collect the liquid. Leave to cool. Strain the liquid through muslin or paper towels to remove sand or grit. Take the clams from their shells and return to the liquid.
Blanch the peas in boiling salted water for about 4–5 minutes. Bring the stock to a simmer and test for seasoning. Heat the remaining olive oil in a large, thick-bottomed saucepan over a medium heat, add the onion and celery and cook gently, stirring. When soft, add the remaining garlic and the rice. Stir to coat each grain with oil and vegetables, then pour in the remainder of the wine. Cook to reduce then stir in the stock, ladle by ladle, stirring continuously and not adding more stock until the previous ladleful has been absorbed. Continue stirring and adding stock until the rice is almost cooked, about 15 minutes. At the last minute add the peas and vongole, with their liquid, and cook briefly. Season and add the parsley. Serve with extra virgin olive oil and wedges of lemon.