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Name: Clam And Valpolicella Risotto
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Mascarpone; 250 g Arborio rice; (9oz); Salt and pepper; 100 ml Muscat white wine; (3 1/2fl; 2 Garlic; 6 Shallots; peeled and chopped; 600 ml Grated Parmesan fresh; 2 tb Chopped flat leaf parsley; Water; 400 g Fresh clams; (14oz); 85 g Butter; (3oz)

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INGREDIENTS

2 tb Mascarpone
250 g Arborio rice; (9oz)
Salt and pepper
100 ml Muscat white wine; (3 1/2fl
2 Garlic
6 Shallots; peeled and chopped
600 ml Grated Parmesan ; fresh
2 tb Chopped flat leaf parsley
Water
400 g Fresh clams; (14oz)
85 g Butter; (3oz)

Servings

INSTRUCTIONS

To cook the clams, saute two of the chopped shallots in a little butter and add the clams and the wine. Place the lid on the heat quickly for about 2 minutes until they begin to open, drain and keep the liquid. Remove the flesh from 3/4 of the clams and leave to one side, keeping the remainder for garnishing later. To cook the risotto reduce 1/2 the wine and stock in a pan and while reducing saute the remaining shallots and garlic with the butter. Add the rice and gently cook for about a minute then add the rest of the wine and the stock. Simmer gently and while cooking add the remaining?reducing the stock and the wine until all the liquid is absorbed. Add half the Parmesan, a knob of butter, mascarpone cheese, seasoning and the clam meat. Warm up the clams in the shell in a litte butter and serve around the plate with the risotto in the centre. Garnish with the remaining grated parmesan and chopped flat leaf parsley. Per serving: 1543 Calories (kcal); 69g Total Fat; (40% calories from fat); 20g Protein; 206g Carbohydrate; 186mg Cholesterol; 754mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Clam And Valpolicella Risotto

2 tb Mascarpone
250 g Arborio rice; (9oz)
 Salt and pepper
100 ml Muscat white wine; (3 1/2fl
2 Garlic
6 Shallots; peeled and chopped
600 ml Grated Parmesan fresh
2 tb Chopped flat leaf parsley
 Water
400 g Fresh clams; (14oz)
85 g Butter; (3oz)

To cook the clams, saute two of the chopped shallots in a little  butter and add the clams and the wine. Place the lid on the heat  quickly for about 2 minutes until they begin to open, drain and keep  the liquid.    Remove the flesh from 3/4 of the clams and leave to one side, keeping  the remainder for garnishing later.    To cook the risotto reduce 1/2 the wine and stock in a pan and while  reducing saute the remaining shallots and garlic with the butter. Add  the rice and gently cook for about a minute then add the rest of the  wine and the stock. Simmer gently and while cooking add the  remaining?reducing the stock and the wine until all the liquid is  absorbed. Add half the Parmesan, a knob of butter, mascarpone cheese,  seasoning and the clam meat.    Warm up the clams in the shell in a litte butter and serve around the  plate with the risotto in the centre. Garnish with the remaining  grated parmesan and chopped flat leaf parsley.        Per serving: 1543 Calories (kcal); 69g Total Fat; (40% calories from  fat); 20g Protein; 206g Carbohydrate; 186mg Cholesterol; 754mg Sodium  Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0  Fruit; 14 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1027g)
Recipe Makes: 1 servings

Calories: 1204
Calories from Fat: 743 (62%)

Amt Per Serving		% DV

	Total Fat 82.5g	110 %
	Saturated Fat 49.5g	247 %
	Monounsaturated Fat 23.7g
	Polyunsanturated Fat 3.4g
Cholesterol 255.1mg		78 %
Sodium 4127.1mg		142 %
Potassium 387.6mg		10 %
Total Carbohydrate 14g		4 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 13.8g
Protein 99.7g		142 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1204

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