Virgin olive oil
Chop the shallot and fry gently in olive oil; add the rice and fry together gently. Pour over the stock and cook. Cool down quickly then set aside.
Dry out the olives in a drier. Crush the olives with in the Thermomix for 5 minutes at speed 10 to obtain a fine powder. Spread on sulphur paper and bake in the oven at 110ºC for 1 hour.
Reduction of wine, cream and parmesan cheese
Reduce the wine and the cream in a frying-pan, stirring all the time until thick. Transfer to the Thermomix, add the parmesan cheese and blend to form a smooth paste. Strain and refrigerate.
Blanch the basil leaves. Blend with the virgin olive oil and strain.
Stone the olives and blanch 3 times. Blend in the Thermomix with the water used for blanching. Micro-filter down to 0.2 micra, keeping the strained juices for adding to the rice.
Place a portion of rice with a ladle-full of stock, a small teaspoonful of mascarpone, a splash of cream and a pinch of salt in a frying-pan. Cook, then add parmesan, chopped basil and the micro-filtered black olive juice. Transfer the rice to a round mould on the serving-plate. Place briefly under a hot grill then add a little sauce. Serve the olive crumbs and one Kalamata olive to one side. Decorate with a strip of olive purée and the basil oil.