Risotto with clams, lemon and thyme
Item 1 of 1
- medium
- 6
- 1 hour 30 minutes
Antonino Cannavacciuolo gives his luxurious seafood risotto a delightfully light texture using carnaroli risotto rice and infuses it with a homemade clam stock for an added depth of flavour. Adorned with a zingy lemon sauce and lime jelly, this pescatarian starter is fresh and delicate on the palate.
First published in 2016
discover more:
Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- 3cm diameter cutter
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024