Green Monday has just come and gone in Cyprus,  and I am wondering whether you have taken the decision to fast? I don’t usually fast, but I sometimes tweak things a bit – I tend to eat more seafood, and less meat. And I tend to make a lot of risottos using seafood. I still love comfort food, and particularly right now while the weather is still spring-like.  Here’s what I love about this dish. You can find all of the ingredients to make this risotto in Foodsaver Stores except for chicken stock – actually, technically, you could buy frozen chicken from Foodsaver Stores and make your own chicken stock – but if you are prioritizing speed, all you really need is a chicken stock cube and some boiling water. If you haven’t made risotto before, don’t be intimidated. It’s easy, trick is to not overcook it so that it becomes a clumpy mess, and also you do have to stir it quite a bit, so you will need about 30 minutes of constant watching, but after this, it’s done. I love the combination of clam and corn, I was inspired by west coast Canadian clam chowder soup when making this. Hope you enjoy. Also, by way of update, the website renovations will hopefully be complete in a few months. Thanks for reading! See you soon for some Easter baking!

Makes: 4 servings
Difficulty:2/5
Time: 30 minutes

Ingredients

50 grams Lurpak Salted Butter
2 tablespoons Horio Organic Olive Oil
1/2 cup Ardo Shallots
1/4 cup Bottega Pinot Grigio
2 cups Ardo Sweetcorn
1package of Foodsaver Whole Cooked Clams, 1 kg
1 & 1/2 cups of Agnesi Flora Arborio Rice
1/4 cup of grated Castelli Parmigiano Reggiano
2 tablespoons Ardo Parsley
1 teaspoon Ardo Garlic
1 teaspoon Maldon Sea Salt
5 cups chicken stock*

* all ingredients available at Foodsaver Stores except those marked with an *

Recipe

1. Add butter and olive oil to a wide and deep frying pan over medium high heat.

2. Add shallots and cook for 4 minutes, ensuring they don’t burn.

3. Add corn and clams and cook for about 12 minutes. Continue to cook until the liquid released from the clams is almost completely evaporated.

4. Add in the rice and stir until coated in the remaining liquid. Pour in the wine, and stir until it is almost all absorbed. Ladle in the chicken stock slowly, continuing to stir the rice. Once the liquid is almost absorbed, ladle in more stock. Continue this process for about 20 minutes, until the rice is cooked. Stir in the Parmigiano Reggiano.

5. Serve immediately, and garnish with finely diced chives if you wish.