Clam and Sausage Risotto

This was my first try with Vialone Nano rice. This rice has a slightly smaller grain than carnaroli. As you will see, it also exudes less starch into the broth. This makes the end product more brothy and less creamy than with carnaroli.


two cups vialone nano rice
one sweet italian sausage
one hot italian sausage
two tablespoons diced prosciutto
four cans chopped clams
one pint fish stock
olive oil
dry white wine
half a large red onion
six bigge-asse cloves of garlic
salt and pepper
pecorino romano
parmigiano reggiano
two tablespoons chopped flat parsley
crushed red pepper flakes

Sautee diced onions with fresh-ground black pepper until starting to turn tranclucent. Then add diced garlic and continue to sautee until the garlic is soft.

Add sausage, prosciutto, and some extra crushed red pepper (if you want), and sautee while breaking up the sausage.

Add rice and sautee for about five minutes, until smelling toasty.

Deglaze with splash of pisco and cup of wine.

Cook the rice in the usual way, with ladles of hot broth. The broth comprises the reserved clam juice from the clams (about two cups), two cups of fish stock, and four cups of water. Throw in the clams when there’s about two minutes left.

Turn the heat off, throw in one half cup grated reggiano and one half cup grated romano, with two or three tablespoons parsley. Stir well to incorporate. Cover and allow to rest for five minutes.

Plate and grate!



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