Risotto di Zucca Porri e Vongole Risotto with Butternut Squash Leeks and Clams
Ingredients
- 1⁄2 lb. butternut squash, peeled, seeds and strings removed, and squash cut into dice no larger than 1/2″
- 18 live littleneck clams, scrubbed
- 1⁄4 cup extra-virgin olive oil
- 1 large or 2 medium leeks, trimmed, washed, halved lengthwise, then cut crosswise into very thin slices
- 2 tbsp. scallions, white part only, cut into very thin rounds
- Fine sea salt
- 1 tbsp. chopped fresh marjoram, or 1/2 tbsp. dried marjoram
- 1 cup Italian risotto rice, such as carnaroli, vialone, nano, baldo, or arborio
- 1 cup dry white wine
- 1 tbsp. whole green peppercorns
- 1⁄2 cup grated pecorino cheese
Instructions
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