The clams were a few littlenecks I dug up with my steamers, which we’ll probably eat tomorrow. The risotto had nothing to do with the clams, but it was pretty good anyway.
Ham and Goat Cheese Risotto with Broccoli Rabe
2 t. vegetable oil (I use canola)
1 large onion, chopped
6-8 cloves garlic, finely chopped
4-6 ounces cubed ham
3/4 cup Arborio rice
¾ cup dry white wine or vermouth
2-4 cups chicken stock or stock/water mix
2 ounces goat cheese
3 cups chopped broccoli rabe
Salt and pepper to taste
1. Heat the oil in a large saucepan over medium heat. Add the onion, and cook, stirring occasionally, until it begins to wilt, about 4-5 minutes. Add the garlic and onion and continue cooking until everything begins to brown, about 5 minutes more.
2. Add the rice and cook until the rice is heated through and covered with oil. Add the wine or vermouth, and cook until it’s almost all evaporated.
3. Add 2 cups of stock, bring to a boil, reduce to a simmer, and cover the pot. Cook, stirring occasionally, until the rice is soft, but not mushy, about 20 minutes. Add more stock or stock/water mix if it seems to get dry.
4. While the rice is cooking, steam the broccoli rabe in the microwave or on the stovetop until it’s the way you like it. (I like it with very little crunch left.)
5. Add the goat cheese and broccoli rabe to the rice, and season with salt and pepper.