Risotto Vongole con Carciofi e Bottarga— Profumato al Falcon’s Perch Pinot Noir (Clams with Artichoke Hearts and Bottarga)

Courtesy of Chef Omero Bellu, Executive Chef at Zeffirino Restaurant, Las Vegas, Nevada 

Serves 4

  • 2 Tbsp olive oil
  • 1 tsp garlic, minced
  • 2 tsp shallots, minced
  • 8 oz artichoke hearts
  • 24 littleneck clams, cleaned
  • 1 1/2 cups Carnaroli rice
  • 1 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1 1/4 cups clam juice
  • 3 1/2 cups vegetable stock
  • salt and pepper
  • 4 Tbsp butter
  • 1/2 Tbsp fresh tarragon, chopped
  • 4 small terragon sprigs
  • 2 oz Bottarga (cured fish roe)

Using a medium-deep skillet, heat the olive oil over medium heat, add the garlic, and soften for 1 minute. Add the artichoke hearts, shallots, and clams, and continue to cook for 2 minutes. Add the rice, stir to toast for 2 minutes, then add J. Lohr Estates Pinot Noir. Cook for about 4 minutes, stirring occasionally. Add the clam juice and stock, ½ cup at a time, as it is absorbed into the rice. (The rice will cook in approximately 18 minutes.) Season with salt and pepper to taste. One minute before it finishes cooking, stir in the butter, a pinch of fresh tarragon, and the Bottarga. Serve with a sprig of fresh tarragon and a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!