Pipi risotto with basil butter

Dissolve 20gm sea salt in 1 litre (4 cups) cold water; add pipis, stir to combine, then set aside to soak (30 minutes). Drain and rinse under cold running water to remove any impurities; drain again, then set aside

Heat olive oil in a large saucepan over medium heat. Add shallots, garlic, anchovies and bay, and cook, stirring occasionally, until softened (5 minutes). Add pipis and wine; increase heat to high, cover with a tight-fitting lid, and cook, shaking pan occasionally, until pipis have opened (6-8 minutes). Carefully strain pipis and cooking liquid through a fine sieve into a clean saucepan and set cooking liquid aside. Divide pipis and solids into separate bowls and reserve. When cool enough to handle, separate half the clams from their shells and set aside.

For basil butter, combine all ingredients in a food processor, season generously to taste and process, scraping down sides occasionally, until bright green and smooth. Transfer butter to a small saucepan and set aside.

For fried basil, heat vegetable oil in a small saucepan over medium heat until shimmering. Fry basil leaves, in batches, until crisp (10-15 seconds; be careful as hot oil will spit). Drain on paper towel; set aside.

For risotto, add fish stock to reserved cooking liquid and place over medium heat until hot. Melt butter in a large casserole over medium heat. Return reserved solids to pan and cook, stirring until fragrant (2 minutes). Stir in rice to coat and lightly toast
(1-2 minutes). Add hot stock mixture a ladleful at a time, stirring continuously until stock is absorbed before adding the next, until rice is al dente (15-18 minutes; you may not need all the stock). Remove from the heat; stir in de-shelled pipis and season to taste.

Spoon risotto into serving bowls; swirl through basil butter, top with remaining pipis in their shell and scatter with fried basil and garlic flowers to serve.