Mr. Goudas admits that Italians must be given credit for the following: their soccer skills the opera, and the preparation of their Arborio rice.

This recipe was witnessed by Mr. Goudas himself at the old Primavera Restaurant on Avenue Road at Lawrence Avenue, Toronto, Ontario, Canada.

He had requested that Mario Liviato, the owner, chef and a personal friend, prepare an Arborio rice dish with baby clams so he could see how it was prepared.



The recipe required the following:
1 cup of Arborio rice (Mr. Goudas Unico or Aurora)
1/2 Green Pepper
1 large Onion
1/3 cup Extra Virgin Olive Oil
1/2 can Diced Tomatoes with Herbs and Spice
3 cloves Garlic
2 green Onions
1 can of Baby Clams
Salt and Pepper

Dice the onion, green onions, and green pepper into small pieces.

Toss into frying pan and saut in the olive oil until golden in colour.

Add 2-1/2 cups of water, the diced tomatoes, salt and pepper to taste.

Chop the garlic into small pieces and add.

Bring to a boil.

Add Arborio rice and stir occasionally.

Cover the pan, and allow ingredients to simmer for 10 minutes.

Add can of baby clams (Always rinse the baby clams due to the fact that it may sand residue, regardless of the brand purchased.

The recommended brands in Canada are Montini, Unico, Mr. Goudas, and Aurora.

With respect to the herbs and spice tomatoes, recommended brands are Unico and Mr. Goudas.

Gently stir the mixture to blend in all the ingredients.
Cover and continue to simmer until the rice is cooked and most of the liquid has evaporated.

This particular type of rice absorbs more water than any other rice and expands to almost twice its original size.

It is very important in the final stages of cooking to monitor the amount of liquid.
Do not overcook. Allow the rice to have a bit of a bite, i.e. not too soft.

Serve as a main dish with a Romaine Lettuce Salad and Italian Cheese.

Mr. Goudas himself tried to make this dish on a couple occasions, and although it was very good, he was unable to achieve the same results as Mario Liviato at the restaurant.

He returned to the restaurant and brought his concern to his friend, who responded: Peter, you are a great business man and a very, very good cook, but I am THE CHEF!

Mario Liviato and Mr. Goudas have been friends for over 35 years.

We have given you one Risotto recipe here, there are, however, many variations.

Spyros Peter Goudas
Σπύρος Πήτερ Γούδας


Please NoteRice is an ingredient used in thousands of recipes all over the world. In this website, we have mentioned the use of various types of rice in the following recipes