📝 About This Recipe
Transport your senses to the sun-drenched shores of the Tyrrhenian Sea with this exquisite Risotto con le Telline. This classic Italian primo celebrates the delicate, sweet flavor of wedge clams (telline), which are smaller and more refined than standard clams. The dish relies on the 'mantecatura' technique to create a creamy, silk-like texture that perfectly carries the essence of the Mediterranean breeze.
🥗 Ingredients
The Telline (Wedge Clams)
- 1 kg Telline (wedge clams) (fresh, thoroughly purged of sand)
- 2 tablespoons Extra virgin olive oil (high quality)
- 2 cloves Garlic (crushed)
- 1/2 cup Dry white wine (Vermentino or Pinot Grigio)
- 1 small bunch Fresh parsley (stems reserved, leaves chopped)
The Risotto Base
- 320 grams Carnaroli or Arborio rice (high starch content is essential)
- 1 large Shallot (very finely minced)
- 30 grams Unsalted butter (cold, for the finish)
- 2 tablespoons Extra virgin olive oil
- 1.2 liters Vegetable or Light Fish Stock (kept at a low simmer)
- to taste Sea salt (be careful as clam liquid is salty)
- to taste Black pepper (freshly cracked)
- 1/2 piece Lemon (zest only, for a bright finish)
👨🍳 Instructions
-
1
Purge the telline by soaking them in a bowl of cold, salted water (30g salt per liter) for at least 2 hours, changing the water every 30 minutes until no sand remains at the bottom.
-
2
In a large wide skillet, heat 2 tablespoons of olive oil over medium heat. Add the crushed garlic and parsley stems, sautéing until fragrant but not browned.
-
3
Increase heat to high, add the drained telline, and pour in half of the white wine. Cover immediately with a tight-fitting lid.
-
4
Shake the pan occasionally for 3-4 minutes until all shells have opened. Discard any that remain closed.
-
5
Strain the clams through a fine-mesh sieve lined with cheesecloth to catch any residual grit. Reserve the precious clam liquid. Shell about two-thirds of the clams and keep the remaining third in their shells for a beautiful presentation.
-
6
In a heavy-bottomed pot or 'risottiera', heat 2 tablespoons of olive oil. Add the minced shallot and cook over low heat for 4-5 minutes until translucent and soft.
-
7
Add the rice to the pot. Increase the heat to medium and 'toast' the grains for 2-3 minutes, stirring constantly until the edges are translucent and the rice smells nutty.
-
8
Deglaze the rice with the remaining white wine, stirring until the alcohol has evaporated and the liquid is absorbed.
-
9
Begin adding the hot stock one ladle at a time. Halfway through the cooking process (around 8-10 minutes), stir in the reserved filtered clam liquid.
-
10
Continue adding stock gradually, stirring frequently. This friction releases the starch, creating the signature creaminess. Ensure the rice is always covered by a thin veil of liquid.
-
11
When the rice is 'al dente' (usually 16-18 minutes total), stir in the shelled telline and the chopped parsley.
-
12
Remove from heat. This is the 'mantecatura' stage: add the cold butter and a drizzle of olive oil. Vigorously beat the rice to emulsify the fats into the starch.
-
13
Fold in the telline still in their shells and the lemon zest. Cover and let the risotto rest for 2 minutes before serving.
💡 Chef's Tips
Always use a high-starch rice like Carnaroli; it holds its shape better and produces a superior cream than Arborio. Never skip the purging process, as telline are notoriously sandy and can ruin the texture of the dish. Ensure your stock is simmering; adding cold stock to the pan shocks the rice and prevents even cooking. Taste for salt only at the very end, as the clam liquid and stock reduction naturally provide significant salinity. Aim for the 'all'onda' (wavy) consistency—the risotto should move like a slow wave when you shake the plate.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino di Gallura or a Falanghina to complement the saline notes. Serve in warmed shallow bowls to maintain the temperature of the rice. Offer a side of crusty, grilled ciabatta rubbed with a hint of garlic. A simple salad of rocket (arugula) with a light lemon vinaigrette provides a refreshing contrast. Avoid adding Parmigiano cheese; in traditional Italian seafood pasta and risotto, cheese is thought to overwhelm the delicate flavor of the shellfish.