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Recipe Detail Page
Spicy Caesar Risotto
Spring 2012
Clam juice and tomatoes, celery and spice sound like the fixings for a Caesar, but here the flavours of a favourite cocktail combine in a lovely spring risotto. We like our Caesars spicy but if you prefer yours with less of a kick, reduce the hot pepper flakes to ¼ tsp (1 mL).
Serves 4 to 6 as a main course; 8 as an appetizer
3 cups (750 mL) grape tomatoes, halved
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) Worcestershire sauce
½ tsp (2 mL) each, dried basil and granulated sugar
¼ tsp (1 mL) each, kosher salt and freshly ground black pepper
2 cans (142 g each) clams
1 bottle (236 mL) clam juice
4 cups (1 L) no-sodium or homemade chicken or vegetable stock (approx.)
2 tbsp (30 mL) unsalted butter
1 medium leek (white and pale green parts only), thinly sliced
½ cup (125 mL) finely chopped celery
½ tsp (2 mL) hot pepper flakes
2 cups (500 mL) arborio rice
1 clove garlic, minced
1 cup (250 mL) fruity white wine, such as Chardonnay
1 tsp (5 mL) finely grated lime zest
Kosher salt and freshly ground black pepper
Finely chopped fresh chives for garnish
1 Preheat the oven to 250°F (120°C).
2 Line a rimmed baking sheet with parchment paper. In a medium bowl, toss tomatoes with1 tbsp (15 mL) olive oil, Worcestershire sauce, basil, sugar, salt and pepper. Spread tomatoes out on baking sheet, cut-sides up, and roast, uncovered, for 2 to 2½ hours or until tomatoes are shrivelled and starting to brown (cooking time will depend on how juicy tomatoes are).Remove from the oven and set aside.
3 Drain clams, reserving liquid in a 6-cup (1.5-L) measuring cup. Refrigerate clams. Add clam juice to measuring cup, then add enough stock to yield 6 cups (1.5 L) liquid.
4 Pour clam juice mixture into a medium saucepan and heat over medium heat until steaming. Reduce heat to low and keep warm.
5 In a large saucepan, melt 1 tbsp (15 mL) butter with remaining oil over medium heat. Add leek, celery and hot pepper flakes. Cook for about 5 minutes, stirring often, until leek is soft but not browned. Stir in rice and garlic. Cook, stirring, for 2 to 3 minutes or until edges of rice are translucent.
6 Add wine and bring to a boil over medium high heat, stirring until most of the wine has been absorbed by rice. Add 3 cups (750 mL) clam juice mixture and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until most of liquid has been absorbed by rice, about 10 minutes.
7 Gradually stir in remaining clam juice mixture, ½ cup (125 mL) at a time, stirring often and allowing rice to absorb liquid before adding more, until all clam juice mixture has been added and rice is al dente, about 15 minutes.
8 Gently stir in clams, tomatoes, lime zest and remaining butter. Cook, stirring gently, until clams and tomatoes are hot and butter melts. Season to taste and serve at once sprinkled with chives.
Serves 4 to 6 as a main course; 8 as an appetizer
