Saffron risotto with vongole
Do you ever wake up and just know exactly what you want to eat that day? Moments after my first sip of coffee, before even leaving bed… “Saffron risotto”.
I was really lucky to have my dad return from Spain, with my only request that he brings me home some good quality saffron. Ever since The Essential Ingredient closed down at Prahran Market, I haven’t been able to find quality saffron that’s packed with a bright punch of yellow and flavour. Let’s just say, Dad did good. This beautiful Spanish saffron was so flavoursome. When I opened the jar, the aroma was strong, the smell of floral, earthy, and sweetness. I got very excited. I knew at that moment I needed to make something simple to highlight the beauty of its taste and colour.
As I normally do, I followed my nose at the market, where I found myself inspired by the pretty shells on the vongole at Portside. They are a perfect compliment to the saffron.
What’s the difference between vongole, clams and pipis anyway? Vongole is simply the Italian word for clams, most famously used in dishes like spaghetti alle vongole (also a favourite of mine). Pipis are Australia’s local surf clams, while “clams”includes lots of varieties around the world, from razor clams to littlenecks. They are all yum.
Sourcing sustainable, local, seasonal seafood is always a priority on my shopping list, and it also allows for discovering new seasonal varieties.The vongole I picked up from Portside are exactly that, harvested straight from Coffin Bay in South Australia.
I digress. Back to my saffron risotto. Here’s my take.
Saffron risotto with vongole
It really doesn’t take long to whip this up. I served mine with some simple mixed greens and, of course, bread and butter.
Serves 4
Ingredients
400g vongole
120ml white wine
30g unsalted butter
1 garlic clove, sliced
1 dill stalk
1 litre good quality chicken stock
Good pinch of quality saffron
1 small yellow onion or two shallots, finely diced
2 garlic cloves, finely sliced
1 fresh bay leaf
250g carnaroli rice (It’s important to get the best quality rice you can find! Trust me, it makes a huge difference.)
100ml white wine
70g unsalted butter, diced
120g Parmigiano Reggiano, finely grated
Cleaning Vongole
You want to make sure all the sand is removed from within the shells and any grime is scrubbed off. Do this by filling a large bowl with cold water and mixing it with salt. Inspect each shell with a scrubber to clean the surface, then drop it into the water. Discard any vongole with broken shells. Leave in the fridge for 1–2 hours. You’ll see all the sand at the bottom of the bowl when you rinse them, ready for cooking.
Cooking Vongole
Once your vongole are cleaned, dry them with paper towel to remove excess water. Before starting the risotto, cook your vongole.
Add the butter to the pan. Once melted, add the sliced garlic, dill and vongole. Stir to combine, followed by the wine. Bring to a gentle simmer and cover. Occasionally give the pan a gentle shake. After 3 minutes, you’ll see the vongole start to open. You’ll know they’re ready when they are all open, around 5–6 minutes. Once done, set the vongole aside in a bowl covered to add later. Don’t throw away the tasty cooking liquid, strain it through a fine mesh sieve and add it to your stock pot (see below).
Making the risotto
Get your mise en place ready! If there is ever a dish that needs to be ready to go and prepped perfectly, it is risotto. Once you start cooking, there’s no stopping. A true labour of love.
Prepare your stock by placing it in a small pot with a ladle, adding your bay leaf and putting it on low heat.
In a cup, add your saffron and cover with enough boiling water to let the threads bloom.
Cook your onion and garlic in olive oil on a low heat until translucent. Add a good pinch of salt.
Add your rice to the pan and stir through until the rice is hot to the touch. Add your wine, followed by your saffron water. (I like to remove the saffron threads by passing them through a sieve, but you can eat them so feel free to keep them in.) On a gentle simmer, stir until the wine has evaporated and the rice turns a pretty yellow from the saffron.
Ladle by ladle, start adding your warm stock. Before adding another ladle, make sure the liquid has been absorbed, stirring in between and ensuring the rice doesn’t stick to the bottom. Repeat until the rice is cooked and creamy, with the grains still holding their shape. This takes about 10–15 minutes.
Once done, add the juice of half a lemon and the butter. Stir through.
Add parmesan to the risotto, stirring with energy, almost like you are whipping the rice to get air into it, making it fluffy.
Ready for serving. Plate up your risotto, add your warm vongole on top and finish with dill.
Wine on the table: Rosato S.Caica 2025
Listening to: Sade, Diamond Life
Images & videos: Pardu by Nic Williams
