Creamy Chestnut Risotto with Manila Clams By Isabel Lederman
Posted by Taylor Shellfish
Recipe by our friend Isabel Lederman (Instagram @leftburner)
Creamy chestnut risotto and Taylor Shellfish manila clams finished with beurre blanc and roasted chestnuts.
This recipe has a few steps to it, first is making a chestnut purée and roasted chestnut topping, the optional beurre blanc, the risotto, and then the steamed clams.
Chestnut purée ingredients
1lb chestnuts (23-25 ct)
3 liters of water
1 cup water for purée
*10 chestnuts to roast
*While the chestnuts are boiling you can also roast a few chestnuts in the oven. Once roasted finely chop them and brown in a frying pan with butter (reserve for plating).
Beurre Blanc (optional)
*make the beurre blanc before the risotto and store in the oven to keep warm. Do not refrigerate.
1/2 cup dry white wine
2 tbsps white wine vinegar
2 tbsp heavy cream
1 small shallot minced
4 ounces of cold high quality butter cubed and kept in fridge
- Heat up a stainless steel pan and add in the wine, lemon juice, heavy cream and shallot. Let this simmer over medium heat for 4-5 mins so 75% of the liquid is reduced.
- Reduce the heat to low and add in 2 cubes of butter. Whisk the butter around and once melted add in a few more cubes. Continue adding butter, a few cubes at a time, whisking until it melts. Once all butter has melted whisk for 5 minutes until it is thick and creamy.
- Take off heat and add chopped chives. Store in a oven safe bowl and keep warm in the oven (no higher than 200f).
Risotto and Steamed Manila Clams
2 cups of Vialone Nano rice
8 cups of vegetable broth
1 tbsp olive oil
2lb manila clams
2tbsp olive oil
1/4 cup water