Geoduck Risotto

Geoduck Risotto under Sauteed Geoduck

Serves 4


  • 1 geoduck, finely sliced
  • 1 1/2 cups risotto rice
  • 6 cups chicken stock
  • 1/3 c white wine
  • 1/3 white onion, minced
  • 4 cloves garlic
  • 1/3 cups shredded Parmesan
  • 4 tbsp olive oil
  • 3/4 cup butter
  • 4 green onions, chopped


  1. Saute white onion in olive oil until no longer translucent.
  2. Add 2 cloves garlic and saute 1 min longer.
  3. Add risotto rice and toast for about 3 min.
  4. Add white wine and cook until absorbed.
  5. Slowly add chicken stock, stirring occasionally until fully absorbed and rice is tender to bite (al dente).
  6. While stock is absorbing melt butter in separate pan.
  7. Sautee green onions and 2 cloves garlic for 1 minute and add geoduck.
  8. Saute over medium heat, stirring occasionally, until siphon meat is tender, about 10 min.
  9. When risotto is ready, pour contents of geoduck pan into the risotto and stir to mix.
  10. Reduce heat to low and add Parmesan, stirring to melt. Serve.

Ashley’s Recommendations: I came up with this one myself! Great reheated for lunch.