Risotto all'Acqua di Pomodoro...Risotto all'Acqua di Pomodoro e Stracciatella

An elegant masterclass in minimalism. Creamy Carnaroli risotto gently simmered in clarified heirloom tomato essence, finished with luxurious Stracciatella di Bufala, aromatic basil oil, and savory caper dust.

Ingredients

Cooking Instructions

1. 01

   To make the tomato water, blend the heirloom tomatoes with a pinch of salt until smooth. Strain the puree through a damp cheesecloth-lined sieve suspended over a bowl for at least 4 hours (or overnight) to collect the clear, golden tomato essence. Gently warm this liquid in a saucepan and keep warm.

2. 02

   For the basil oil, blanch the basil leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all moisture. Blend the basil with 100ml of extra virgin olive oil until bright green, then strain through a fine coffee filter.

3. 03

   For the caper dust, dehydrate the rinsed capers in an oven preheated to 90°C (195°F) for 2 hours until completely dry. Grind into a fine powder using a spice grinder.

4. 04

   In a wide, heavy-bottomed copper pot, sweat the micro-minced shallots in 20ml of olive oil over low heat until translucent, ensuring they do not color.

5. 05

   Add the Carnaroli rice and toast dry for 2-3 minutes, stirring constantly, until the grains are translucent at the edges and hot to the touch.

6. 06

   Deglaze the rice with the white wine, stirring continuously until the alcohol has fully evaporated and the liquid is absorbed.

7. 07

   Begin adding the warm clarified tomato water one ladle at a time, keeping the rice constantly bubbling gently. Stir slowly but continuously to release the natural starches. Continue this process for 15-16 minutes until the rice is perfectly al dente.

8. 08

   Remove the pan from the heat. Perform the 'mantecatura' by vigorously whipping in the ice-cold cubed butter and grated Parmigiano-Reggiano to emulsify the starches and fats into a wave-like, creamy consistency ('all'onda'). Season with fine sea salt to taste.

9. 09

   Spoon the vibrant, golden-red risotto onto flat serving plates, gently tapping the bottom of the plates to spread it evenly. Top with delicate dollops of cool Stracciatella, a artistic drizzle of bright green basil oil, and a light dusting of savory caper powder.