Recipes

Cooking instructions

1. Heat the stock or water to a simmer in a medium sized saucepan while you cook the other ingredients.
2. Steam the Golden Bay, NZ Littleneck Clams. Place “Westhaven's-Golden Bay” clams in a large saucepan, add a splash of wine. Put lid on the saucepan and place on high heat. Shake the pan after a couple of minutes then, once the clams have opened, remove from the heat. Strain the clam juice from the pan, save and set aside.
3. Heat the oil in a large pot and cook the garlic for about 1 minute. Add the leeks, mushrooms and salt and pepper, and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside.
4. Add 2 tablespoons of butter to the pot and cook the onion in the butter for about 5 minutes. Stir in the rice and stir and fry for about 1 minute.
5. Add a few tablespoons of lemon juice and a ladleful of stock, and clam juice to the pan and cook gently, stirring occasionally to prevent the rice from sticking to the pan, until all the liquid is absorbed.
6. Stir in more liquid as each ladleful is absorbed. Continue this process until the risotto is thick and creamy - about 20-25 minutes. The rice should be tender, but firm to the bite. Just before serving, stir in the steamed opened clams, leeks, mushrooms, a tablespoon of butter, grated lemon zest and remaining lemon juice, 2/3 of the Parmesan and the fresh herbs. Adjust the seasonings if necessary. To serve, sprinkle with chopped herbs.

Image and recipe courtesy Westhaven Marketing Ltd