Risotto with Asparagus and Clams
 The hot pepper and lemon offer a good contrast to each other in this dish. Notice the absence of cheese. Makes 4 - 6 servings.


Ingredients:
30 littleneck clams, scrubbed
3 cups water mixed with 3 cup Chicken Stock
1/2 cup finely chopped onion
3 teaspoons minced garlic
1 jalapeno pepper, seeded and minced
2 cups arborio rice
2/3 cup dry white wine
2 cups asparagus spears, trimmed of tough bottom ends and cut into 1-inch sections (10 to 12 medium spears)
1 tablespoon butter
2 tablespoons fresh parsley, chopped
1/2 teaspoon grated lemon rind
Kosher salt and freshly ground white pepper to taste


Instructions:
1. Put clams in a large covered skillet over medium-high heat, shaking a few times. Remove clams from heat as soon as they open.

2. As soon as they are cool enough to handle, remove clams from shells, halve (unless very small), and reserve any liquid.

3. Strain clam liquid through cheesecloth and into large saucepan with Chicken Stock and water. Bring to a boil and reduce to a simmer.

4. Put butter in a heavy-bottomed saucepan over medium-low heat.

5. Add onion, garlic, and jalapeno pepper.

6. Cover and cook gently until soft, about 3 minutes.

7. Add rice and stir to coat.

8. Add wine, increase heat to medium, and bring to a boil.

9. Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer. After the second cup, add the asparagus.

10. Continue adding stock as the rice absorbs the previous amount of liquid.

11. When the last cup of stock has been added, stir in reserved clams, parsley, lemon rind, and salt and pepper to taste.

12. When risotto is tender, but still firm, remove from heat. (You may not need to use up all the liquid.)

13. Keep tasting to see when the risotto is just right. It should take about 25 to 30 minutes.

Cooking Tip
Though any dry white wine can be used in this dish, it's always a nice touch to use one that fits the ethnic makeup of the dish and especially one you can drink with it. In this case, I'd recommend an Italian white such as a Pinot Grigio or Verdicchio.
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