“Smoked” rice with broccoli and clams

Antonino Cannavacciuolo

For 4 people

For the broccoli purée
4 spears of broccoli
2 cloves of garlic
extra virgin olive oil
salt and pepper

For the candied lemon
3 lemons
500 ml of 50% syrup

For the risotto
400 g of Carnaroli Acquerello rice
2 l of vegetable stock
150 g of turnip tops
1 kg of clams
100 g of butter
100 g of grated Parmigiano Reggiano
1 spoonful of lemon juice
garlic oil (made by blending 1 part raw garlic – without the core – with 3 parts extra virgin olive oil)
1 clove of garlic without the core
chilli pepper
white wine
extra virgin olive oil
salt and pepper

For the “smoked part”
2 smoked mozzarellas


For the broccoli purée
blanch the broccoli tops and cool them in water and ice. Gently fry the garlic in the oil, add the broccoli and cook with a lid on the pan. Blend, add salt and pepper to taste and filter through a sieve.

For the candied lemon
cut the fruit into 8 parts, eliminate the pips and blanch at least 4 times in boiling water. Cover the lemons in syrup and candy them until they become translucent.

Open the clams in the traditional way, using oil and white wine.

For the risotto
dry toast the rice, add the vegetable stock and the water from the clams, when ¾ cooked, add the turnip tops, previously blanched and tossed in oil, garlic and chilli pepper, and then 4 spoonfuls of broccoli purée. When the rice is cooked, add the butter, the Parmesan cheese, 40 g of candied lemon, the lemon juice, a few drops of garlic oil and the extra virgin olive oil. Add salt and pepper to taste.

For the smoked part
roughly break up the smoked mozzarellas, place them in a glass bowl, cover with kitchen film and heat in the microwave on very low power, until they release part of their liquid.

Place the stirred rice on the plates inside a 10 cm ring mould, place the open clams on top and use two spoons to create a quenelle of broccoli purée. Remove the ring and fill the space around the rice with the smoked whey.