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Asparagus and Razor Clam Risotto
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Risotto Asparagi e Cannolicchi
A picture of Asparagus and Razor Clam Risotto.

Asparagus and Razor Clam Risotto

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://www.noifacciamotuttoincasa.it/risotto-asparagi-e-cannolicchi/
Hello everyone! Asparagus season is at its peak, so today we made this Asparagus and Razor Clam Risotto!
We always try to use seasonal ingredients in our recipes, and right now asparagus is one of our favorites.
It’s funny to think that just a couple of years ago, I couldn’t even stand asparagus—it was one of the few ingredients I didn’t like. Little by little, Vivy helped me fall in love with asparagus, and now I can’t wait for spring to get creative with new recipes (check out our “asparagus and eggs” here)! I wanted to try a different pairing, but kept going back to the classics. Then Vivy reminded me we had some razor clams in the freezer!
The idea immediately caught my attention—two ingredients I love. I added some spices and kept the risotto simple, without stirring in butter or cheese at the end, so the delicate flavors of the asparagus and razor clams would really shine! This Asparagus and Razor Clam Risotto is truly special—the mild taste of asparagus pairs perfectly with the briny flavor of the razor clams, and the spices bring it all together.
What do you think? Have we inspired you to try this delicious risotto?

See you in the next recipe!

Pierre and Vivy

https://www.noifacciamotuttoincasa.it/risotto-asparagi-e-cannolicchi/
Hello everyone! Asparagus season is at its peak, so today we made this Asparagus and Razor Clam Risotto!
We always try to use seasonal ingredients in our recipes, and right now asparagus is one of our favorites.
It’s funny to think that just a couple of years ago, I couldn’t even stand asparagus—it was one of the few ingredients I didn’t like. Little by little, Vivy helped me fall in love with asparagus, and now I can’t wait for spring to get creative with new recipes (check out our “asparagus and eggs” here)! I wanted to try a different pairing, but kept going back to the classics. Then Vivy reminded me we had some razor clams in the freezer!
The idea immediately caught my attention—two ingredients I love. I added some spices and kept the risotto simple, without stirring in butter or cheese at the end, so the delicate flavors of the asparagus and razor clams would really shine! This Asparagus and Razor Clam Risotto is truly special—the mild taste of asparagus pairs perfectly with the briny flavor of the razor clams, and the spices bring it all together.
What do you think? Have we inspired you to try this delicious risotto?

See you in the next recipe!

Pierre and Vivy

Read more

Asparagus and Razor Clam Risotto

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://www.noifacciamotuttoincasa.it/risotto-asparagi-e-cannolicchi/
Hello everyone! Asparagus season is at its peak, so today we made this Asparagus and Razor Clam Risotto!
We always try to use seasonal ingredients in our recipes, and right now asparagus is one of our favorites.
It’s funny to think that just a couple of years ago, I couldn’t even stand asparagus—it was one of the few ingredients I didn’t like. Little by little, Vivy helped me fall in love with asparagus, and now I can’t wait for spring to get creative with new recipes (check out our “asparagus and eggs” here)! I wanted to try a different pairing, but kept going back to the classics. Then Vivy reminded me we had some razor clams in the freezer!
The idea immediately caught my attention—two ingredients I love. I added some spices and kept the risotto simple, without stirring in butter or cheese at the end, so the delicate flavors of the asparagus and razor clams would really shine! This Asparagus and Razor Clam Risotto is truly special—the mild taste of asparagus pairs perfectly with the briny flavor of the razor clams, and the spices bring it all together.
What do you think? Have we inspired you to try this delicious risotto?

See you in the next recipe!

Pierre and Vivy

https://www.noifacciamotuttoincasa.it/risotto-asparagi-e-cannolicchi/
Hello everyone! Asparagus season is at its peak, so today we made this Asparagus and Razor Clam Risotto!
We always try to use seasonal ingredients in our recipes, and right now asparagus is one of our favorites.
It’s funny to think that just a couple of years ago, I couldn’t even stand asparagus—it was one of the few ingredients I didn’t like. Little by little, Vivy helped me fall in love with asparagus, and now I can’t wait for spring to get creative with new recipes (check out our “asparagus and eggs” here)! I wanted to try a different pairing, but kept going back to the classics. Then Vivy reminded me we had some razor clams in the freezer!
The idea immediately caught my attention—two ingredients I love. I added some spices and kept the risotto simple, without stirring in butter or cheese at the end, so the delicate flavors of the asparagus and razor clams would really shine! This Asparagus and Razor Clam Risotto is truly special—the mild taste of asparagus pairs perfectly with the briny flavor of the razor clams, and the spices bring it all together.
What do you think? Have we inspired you to try this delicious risotto?

See you in the next recipe!

Pierre and Vivy

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Ingredients

30 minutes
Serves 2 servings
  • 3/4 cupCarnaroli rice (about 160 grams)
  • 15-20razor clams
  • 1 bunchasparagus
  • fish stock (we used some we had already made and frozen)
  • fresh parsley, to taste
  • 2garlic cloves
  • wild thyme, to taste
  • sweet smoked paprika flakes
  • salt, pepper, and extra-virgin olive oil, to taste
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Steps

30 minutes
  1. 1

    Start by cleaning and trimming the asparagus. Remove the tips and set them aside. Slice the stalks into rounds. Toast the rice in a pan for a few minutes, then begin cooking it with hot fish stock, adding a little at a time and only adding more once the previous amount is absorbed.

    A picture of step 1 of Asparagus and Razor Clam Risotto.
    A picture of step 1 of Asparagus and Razor Clam Risotto.
    A picture of step 1 of Asparagus and Razor Clam Risotto.
  2. 2

    While the rice cooks, finely chop the parsley and add it to a skillet with the garlic cloves and a couple of tablespoons of extra-virgin olive oil. Sauté until fragrant, then add the razor clams. Cook for 4-5 minutes, then remove them from the pan. Take half of the clams out of their shells, cut them into pieces, and set aside the rest. In the same skillet, sauté the asparagus tips with a little olive oil and a pinch of salt. Once ready, set them aside.

    A picture of step 2 of Asparagus and Razor Clam Risotto.
    A picture of step 2 of Asparagus and Razor Clam Risotto.
    A picture of step 2 of Asparagus and Razor Clam Risotto.
  3. 3

    After 10 minutes, add the sliced asparagus stalks to the risotto. Season with salt (be careful not to overdo it) and add the wild thyme. Continue cooking, adding more stock as needed, for another 5-6 minutes. Then add the chopped razor clams and finish cooking, adjusting the amount of stock as needed.

    A picture of step 3 of Asparagus and Razor Clam Risotto.
    A picture of step 3 of Asparagus and Razor Clam Risotto.
    A picture of step 3 of Asparagus and Razor Clam Risotto.
  4. 4

    Plate your Asparagus and Razor Clam Risotto, topping each serving with a few asparagus tips and some whole razor clams. Finish with a sprinkle of sweet smoked paprika flakes.

    A picture of step 4 of Asparagus and Razor Clam Risotto.
  5. 5

    This is a delicate, flavorful, and truly interesting risotto—the balance of flavors is perfect, and each ingredient stands out!

    Now it’s your turn—give it a try and let us know what you think!

    Enjoy!

    Pierre and Vivy

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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on August 29, 2025 14:01
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
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Risotto Fish Asparagus Pepper Rice Clam Garlic

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