Risotto with clams, lemon and thyme

6
1 hour 30 minutes

Ingredients

Clams

  • 300g of clams
  • 1 garlic clove, crushed
  • 1 sprig of parsley, chopped
  • sea water, purified

Lime jelly

  • 225g of water
  • 75g of lime juice
  • 5 limes, zest
  • 22.5g of gellan gum

Lemon sauce

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

Risotto

  • 300g of carnaroli risotto rice
  • 1 shallot, finely chopped
  • 400g of fish stock
  • 10g of butter
  • 10g of thyme leaves
  • olive oil
  • salt
  • black pepper

To serve

  • edible flowers, to garnish
  • thyme sprigs

Method

1
To begin, place the clams in purified sea water and leave to soak overnight
  • 300g of clams
  • sea water, purified
2
To make the lime jelly, start by lining a baking tray with cling film
3
Bring the water, lime juice and gellan gum to the boil. Add the lime zest and boil for 30 seconds
  • 225g of water
  • 75g of lime juice
  • 5 limes, zest
  • 22.5g of gellan gum
4
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
5
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
  • 5 lemons, juiced
  • 1 tsp sugar
  • 1 pinch of salt
6
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
7
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
  • 1 garlic clove, crushed
  • 1 sprig of parsley, chopped
8
Once opened, remove the clams from the pan, pass the clam water through a sieve and add 150ml to the fish stock
9
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
10
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
11
Stir in the butter until creamy, sprinkle in the thyme leaves and season with salt and pepper
  • 10g of thyme leaves
  • salt
  • black pepper
  • 10g of butter
12
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
  • edible flowers, to garnish
  • thyme sprigs