In today's Hawaii's Kitchen, we're featuring Longhi's, located at Ala Moana Center. Not only are they celebrating their 12th anniversary, but they also added new dishes to their menu. Executive Chef Ricardo Thompson shows us how to make one of their new dishes: Clam Risotto! Not only is Longhi's Ala Moana not is open for breakfast, lunch and dinner. They also have a great happy hour and is a perfect place for parties.
For more information, go to their website at http://longhis.com/
Manila Clam RisottoServes four Ingredients for the Risotto Rice 2 cups risotto rice 8 cups lobster stock - warm (may substitute chicken or vegetable stock) 2 shallot - minced 2 clove garlic - minced 1/4 cup extra virgin olive oil 2/3 cups white wine 3 sprigs of fresh thyme - plucked Directions for the Risotto Rice Saute garlic, shallots and thyme in olive oil. Add risotto rice and sauté until rice is opaque. Add white wine and reduce until most of the liquid is absorbed. Add the warm lobster stock one cup at a time allowing rice to absorb most of the liquid before adding more stock. Repeat until all of the lobster stock has been added. Set pan aside and let risotto rice rest while preparing clams. Ingredients for the Manila Clams 16 to 20 Manila clams 1/4 cup extra virgin olive oil 2 clove garlic - minced 2/3 cups white wine 1/2 stick of butter 10 grape tomatoes - halved 1/2 teaspoon flat leaf parsley - chopped Directions for the Manila Clams Saute the clams in olive oil and garlic until the clams open. **If clams do not open, remove them from the pan and discard. Add wine and reduce for about 2 minutes. Add the butter, once melted, add the tomatoes and chopped parsley, combine. Add your risotto rice to the pan and combine, allowing risotto rice to absorb some of the liquid from your clam mixture. Heat through and enjoy!