Risotto with Clams, Lemon, and Thyme

Created by Michelin-starred chef Antonio Cannavacciuolo, this risotto dish is as beautiful as it is delicious. Creamy and harmonious on the palate this is a recipe for ant special occasion.

Ingredients for 4 people:

Carnaroli Rice Riserva San Massimo: 300 g
Shallot: 1
Clam broth:
Thyme leaves: 10 g
Butter: 10 g
Extra virgin olive oil: to taste
Salt: to taste
Lemon juice: 5 lemons or to taste
Glucose: 1 teaspoon


For the risotto:

Finely chop the shallot and rinse it under running water, dry it well and wilt it in a little oil. Add the rice and then the clam water little by little and continue cooking. Stir in the extra virgin olive oil and add the thyme leaves only at the end, season with salt and pepper.

For the clams:

Purge the clams overnight in purified seawater. The next day, in a large saucepan, fry some garlic and a stalk of parsley, then add the clams, deglaze with water and wait for the clams to open. As soon as they are open, remove the clams and run the water through a sieve.

For the lemon sauce:

Squeeze the lemons and filter the juice. Reduce by half with the glucose. Allow to cool and whisk with oil until creamy.


Spread the risotto on the bottom of a flat plate and lay the clams on top, drizzle the lemon sauce, and decorate with flowers and herbs.

Risotto with Clams, Lemon, and Thyme

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