0 (0)

Fish and Shellfish, Mains

La Terza's risotto with clams and fava beans

La Terza's risotto with clams and fava beans
Los Angeles Times

CHEF-OWNER Gino Angelini of La Terza on West 3rd Street in Los Angeles only makes this risotto of tiny favas, clams and carnaroli rice when he can get the first young, tender favas of spring. He'll have it on the ... Read more

Total time: 50 minutes | Serves 4
  • 10 ounces fava beans
  • 3 tablespoons extra virgin olive oil, divided
  • 1 clove garlic, crushed
  • 2 pounds Manila clams
  • 1/2 cup dry white wine
  • 6 cups vegetable stock
  • 1 tablespoon finely chopped shallots
  • 1 1/2 cups carnaroli rice
  • 1/2 tablespoon grated pecorino cheese
  • 1/2 tablespoon grated Parmesan cheese
  • Salt, pepper

Step 1Remove the fava beans from their pods and peel them. Rinse the clams to remove excess sand.

Step 2In a medium pot, heat 1 tablespoon olive oil over medium-high heat. Add the crushed garlic and cook until the garlic is lightly browned. Add the clams, stir briefly and add the white wine.

Step 3Cover the pot and cook until the shells open, about 2 to 3 minutes. Remove the clams from their shells; strain the clam juice. Set aside the clams and clam juice.

Step 4Bring the vegetable stock to a boil in a saucepan over high heat. Reduce the heat and maintain at a gentle simmer.

Step 5Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the shallots and saute until softened, about 3 minutes. Add the rice and stir until lightly toasted. Add the clam juice and stir until completely absorbed. Add the simmering vegetable stock a ladleful at a time, stirring frequently after each addition. Wait until the rice completely absorbs the stock before adding the next ladleful.

Step 6After about 10 minutes, add the fava beans and the clams. Continue cooking the rice by adding the stock.

Step 7When the rice is almost tender to the bite, about 20 minutes, remove from the heat and stir in 1 tablespoon olive oil and the pecorino and Parmesan cheeses. Season to taste with salt and pepper; serve at once.

Note: From: Chef-owner Gino Angelini of La Terza in Los Angeles. Arborio rice may be substituted for carnaroli rice.


Dario's olive oil cake
Dario's olive oil cake

Apple and Calvados croustade
Apple and Calvados croustade

Apple-quince pie
Apple-quince pie

Modern mincemeat tarts
Modern mincemeat tarts

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Quenelles Nantua
Steamed fish (Jing yue)
Scallops nicoise en papillote
Linguine with tuna and squash blossoms