Risotto with clams, lemon and thyme


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Lime jelly

Lemon sauce

  • 5 lemons, juiced
  • 1 tsp sugar
  • 1 pinch of salt
  • 350ml of sunflower oil


To serve

To begin, place the clams in purified sea water and leave to soak overnight
  • 300g of clams
  • sea water, purified
To make the lime jelly, start by lining a baking tray with cling film
Bring the water, lime juice and gellan gum to the boil. Add the lime zest and boil for 30 seconds
Pour the hot liquid into the lined baking tray, allow to cool slightly and set in the fridge. Once set, cut out discs with the 3cm cutter
For the lemon sauce, pass the lemon juice through a fine sieve. Pour the juice into a pan, add the sugar and salt and reduce the liquid to 150ml
Allow to the contents of the pan to cool and then beat in the oil gradually until you obtain a creamy mixture
  • 350ml of sunflower oil
For the clams, sauté the garlic and parsley in a pan fitted with a lid, add the clams and a few inches of water and bring to a rapid simmer. Simmer until all of the clams have opened
Once opened, remove the clams from the pan, pass the clam water through a sieve and add 150ml to the fish stock
To make the risotto, rinse the chopped shallots under running water and dry well. Sauté the shallots with a little olive oil and stir in the rice
  • 1 shallot, finely chopped
  • 300g of carnaroli risotto rice
  • olive oil
Slowly add the fish stock and clam water mixture, adding approximately 1 ladle at a time and stirring until all the liquid has been absorbed by the rice. Repeat this process with all the remaining liquid – this should take approximately 20 minutes
  • 200g of fish stock
Stir in the butter until creamy, sprinkle in the thyme leaves and season with salt and pepper
Spread a circle of risotto on each plate, place a ring of clams around the rice and top with discs of lime jelly. Pour over some lemon sauce and decorate with flowers and sprigs of thyme to serve
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