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Capixaba Risotto
Espirito Santo — Mother recipe · en it
Capixaba risotto is a traditional dish from Espírito Santo, rich in clams and potatoes, with a unique and authentic taste.
⏱️ 30 min prep + 40 min cottura · 4 porzioni · media
Ingredients
- 200 g of arborio rice
- 200 g of clams
- 2 potatoes
- 2 onions
- 200 ml of white wine
- 500 ml of clam broth
- 200 ml of milk
- 30 g of butter
- 30 g of oil
- salt and pepper to taste
- 2 tablespoons of chopped parsley
- 1 tablespoon of sugar
Method
- Clean the clams and cook them in salted water for 10-15 minutes, then let them cool down.
- Cut the potatoes into cubes and cook them in salted water for 10-15 minutes, then cool them down.
- In a pan, sauté the onions in oil and butter, then add the rice and fry for 2 minutes.
- Pour in the white wine and let it evaporate for 2 minutes, then add the clam broth and milk.
- Cook the rice adding a little bit of broth at a time, until the rice is al dente.
- Add the clams and the potatoes, stir well and cook for 5 minutes.
- Season with salt and pepper to taste, add the parsley and sugar, stir and serve immediately.
The story
Capixaba risotto originated along the coast of Espírito Santo, where clams and potatoes are abundant. This dish has become a local specialty due to its simplicity and exquisite taste.
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