Cooking is a language composed of balance, memory, and raw materials, where every ingredient tells a story and contributes to a complete sensory experience. In this dish, quality and flavor take center stage thanks to an Italian product of excellence: Carnaroli “Riso Buono”, a producer with whom Chef Salvatore Aprea of the Da Tonino restaurant has enjoyed a fruitful collaboration for years.
The grains of “Riso Buono” are capable of sustaining a creamy mantecatura without losing their structure, making them ideal for embracing aromas and contrasts. Lemon, used in various forms, lends freshness to the dish, while clams bring the intense flavor of the sea. Black garlic, with its sweet notes, adds complexity and modernity, transforming a classic risotto into an elegant and contemporary offering. The result is a refined yet accessible recipe that combines technique with gastronomic sensitivity—perfect for those who cook with care and wish to serve a dish that surprises without sacrificing the harmony of flavors.
Ingredients (Serves 4)
- 320g Carnaroli “Riso Buono” rice
- Extra virgin olive oil (as needed)
- 2 Lemons
- 2 Garlic cloves
- 500g Shelled clams
- 1L Clam water (reserved liquid)
- 80g Butter
- Black garlic
- Black lemon powder
- 5 Shallots
- 1L Vegetable broth
- White wine (as needed)
Preparation
For the Sauce
Finely chop the shallots and sauté them. Add the black garlic, 400g of the shelled clams, and the zest of one lemon. Pour in a portion of the clam water and cook. Once cooked, blend the mixture and pass it through a fine-mesh strainer. Keep warm in a small saucepan.
For the Risotto
In a shallow saucepan, toast the rice with a drizzle of olive oil. When the grains are hot to the touch, deglaze with white wine. Once the wine has evaporated, begin the cooking process by alternating between clam water and vegetable broth. A few minutes before the rice reaches an al dente consistency, stir in the remaining clams and the grated zest of the second lemon. Remove from heat and perform the mantecatura by vigorously stirring in the butter and extra virgin olive oil. Adjust salt to taste.
Plating
Place the risotto in a shallow bowl, cover with the black garlic and clam sauce, and finish with a dusting of black lemon powder.