Registrieren

Risotto alla Vongole, up in this week’s newsletter 😍 A riff on one of my favourite pastas. I think I’ve made spaghetti alla vongole over 100 times, but never before had I attempted it with risotto. The rice absorbs all of that beautiful clam liquor as it cooks, creating the most delicious, creamy and silky smooth risotto with the flavour of the clams running all the way through. In this week’s recipe I’ll be running you through the full process. From prepping the clams and extracting their liquor, through to making the absolute creamiest risotto and emulsifying everything at the right stages to give you the best possible result. For the garnish, a chilli & garlic breadcrumb topping for some added texture and heat. Full method and longform video will be up on the newsletter this Sunday