Preparation

First of all, pre-heat the static oven at 180°C, finely chop the black olives arranging them on a tin with baking paper, then cook them for about 20 minutes.
Bring the vegetable stock to a boil and, meanwhile, toast the rice in another pot with a dribble of extra virgin olive oil and a clove of garlic.
Douse with a bit of white wine and add Sugo rosso alla pescatore Isola d’Oro together with some ladlefuls of stock to cook the rice.
Keep the rice runny adding stock gradually during cooking, adjust salt and pepper, and continue stirring: this way, the rice will be creamy once done. Take the black olives out of the oven and powder them using a pestle or blender.
Put aside.
Once the rice is cooked, remove the garlic and add lemon zest, parsley and a knob of butter stirring well to form a cream.
Arrange the rice in the centre of the dishes and garnish with the powdered black olives, and lemon zest and parsley to taste with some Vongolotta and Cozza al naturale Isola d’Oro.
Serve hot.