INGREDIENTS
300 g
Clams
400 g
Fish stock
1
Garlic clove
5
Lemons
5
Limes
1
sprig Parsley
1
Shallot
10 g
Thyme, leaves
1
Thyme, sprigs
75 g
Lime juice
300 g
Carnaroli risotto rice
1
Black pepper
1 pinch
Salt
1
Salt
1 tsp
Sugar
1
Olive oil
350 milliliters
Sunflower oil
10 g
Butter
1
Sea water
225 g
Water
edible flowers, to garnish
22.5g of gellan gum