Vialone Nano risotto creamed with lemon jam, raw prawns, clams and Bronte pistachio oil

PT1H

Share recipe

Ingredients

Metric

Imperial

Seafood

Lemon jam

  • 1 lemon, cut into segments
  • 50g of sugar
  • 1/2 vanilla pod, seeds only

Pistachio oil

  • 150g of pistachio nuts, from Bronte
  • 100ml of extra virgin olive oil
  • 30g of pecorino

Risotto

1
To make the lemon jam, combine the lemon, sugar and vanilla seeds in a small saucepan over a low heat for 30 minutes, until a jam-like consistency is reached
  • 1 lemon, cut into segments
  • 50g of sugar
  • 1/2 vanilla pod, seeds only
2
Preheat the oven to 130°C/gas mark 1
3
Toast the pistachios in the oven for approximately 10 minutes, then blitz in a blender with the oil and pecorino
  • 150g of pistachio nuts, from Bronte
  • 100ml of extra virgin olive oil
  • 30g of pecorino
4
Wash the clams in cold running water then steam for 2–3 minutes until the shells open
5
For the risotto, lightly brown the shallot in a large pan with a dash of oil. Add the rice and allow to toast lightly
6
Add a little fish stock. When the rice is half cooked, add the jam and thyme leaves. Keep adding the fish stock little by little, stirring frequently until fully cooked. Finally, stir the butter and Parmesan into the rice until creamy
  • 500ml of fish stock
  • 4 sprigs of thyme, leaves picked
  • 20g of unsalted butter
  • 40g of Parmesan
7
Place some risotto in the middle of an oval plate with the help of a ring mould. Cover the rice with a layer of raw prawns, then place the clams on top. Garnish with some drops of pistachio oil around the risotto and some cress
Share recipe