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

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

Preheat the oven to 130°C/gas mark 1

Toast the pistachios in the oven for approximately 10 minutes, then blitz in a blender with the oil and pecorino

Wash the clams in cold running water then steam for 2–3 minutes until the shells open

For the risotto, lightly brown the shallot in a large pan with a dash of oil. Add the rice and allow to toast lightly

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

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