320g Carnaroli rice
700g fish stock
150g potato cream with clams
Lemon sauce, to taste
10g thyme leaves
Extra Virgin olive oil, to taste
Pepper, to taste
Italian sea salt
20ml white wine
Garlic, to season
1 spring onion
Water from the clams, as much as necessary
Fish stock, as much as necessary
150gextra virgin olive oil
Roast the rice with oil. Add a pinch of salt, soak it with fish stock and start cooking.Halfway through cooking add the potato cream and continue cooking. Remove it from the fire/stove andcream with parmesan, oil, pepper, garlic oil, thyme and salt.
Brown the spring onion, add the washed and cut potatoes. Add some water from the clams and fish stock. Blend and set aside.
Squeeze the lemons. Reduce by 1/3, before adding the glucose. Bring to the boil and then let cool down.Whisk the oil with a mixer.
On a flat plate put in rice in the centre. Add the clams on it, some lemon drops and garnishwith herbs and flowers.