For the risotto:
Finely chop the escallion and wash it under running water. Dry it and soften it in a pan with hot olive oil. Add the rice, the broth and the clam water gradually and cook the rice. Cream the rice when it’s cooked with extra virgin olive oil and add only in the end the thyme and season.
For the clams:
Wash the clams and free them from all the sand by leaving them in a bowl with saltwater (preferably seawater) overnight. Start the preparation for the clams by roasting some garlic with a bunch of parsley, add the clams and deglaze right away with water. Wait until the clams open. As soon as the clams are open, put aside the clams and filter the water from the pan.
For the lemon salsa:
Squeeze the lemons and filter the juice. Add the glucose and reduce the liquid by half over a small flame. Let the salsa cool down and whip it subsequently together with a drizzle of oil to obtain a creamy consistency.
Composition of the plate:
Spread the risotto on a flat, hot plate and place the clams in top of it. Drizzle the lemon salsa over the plate and decorate with flowers and herbs.