Acquerello rice mixed with Adriatic clams and Sorrento citron zest flavoured with Olitalia - Colline di Romagna P.D.O. extra virgin olive oil

Recipe for: 4 people

Ingredients:

280 g Acquerello rice
2 cloves garlic
2 L water
1 kg Adriatic Sea clams
40 g grated zest of Sorrento citron
120 g OLITALIA - Colline Di Romagna P.D.O. extra virgin olive oil
Salt, to taste
Pepper, to taste


Method:

  1. Heat half the clams in a pan with 40 g of OLITALIA - Colline Di Romagna P.D.O. extra virgin olive oil and garlic until they open then add the water.
  2. Boil for roughly 15 minutes, pour off the broth and filter.
  3. Heat the remaining clams in a pan with 40 g of OLITALIA - Colline Di Romagna P.D.O. extra virgin olive oil and garlic until they open and pour off the concentrated broth and leave aside. Remove the clams from their shells.
  4. Toast the rice, pour in the broth until cooked and add the shelled clams.
  5. Stir in the concentrated broth, the remaining extra virgin olive oil and the zest of the Sorrento citron.
  6. Season with salt and pepper.



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