Risotto all'Acqua di Pomodoro,...Risotto all'Acqua di Pomodoro, Gambero Rosso e Bergamotto

An ethereal Acquerello Carnaroli risotto gently simmered in clarified San Marzano tomato essence, finished with sweet Sicilian red prawn tartare, chilled stracciatella, and vibrant bergamot emulsion.

Ingredients

Cooking Instructions

1. 01

   Strain the pureed San Marzano tomatoes through a fine-mesh sieve lined with double muslin overnight to yield approximately 1 liter of crystal-clear, intensely aromatic tomato water. Keep this consommé at a gentle simmer in a saucier.

2. 02

   Dice the chilled raw red prawns into 1 cm pieces. Dress with 10ml of Taggiasca olive oil, a few drops of bergamot juice, and half the fresh bergamot zest. Keep covered in the refrigerator.

3. 03

   In a heavy copper or stainless steel pan, perform a dry toast ('tostatura a secco') of the Carnaroli rice over medium-high heat for 2 to 3 minutes until kernels are hot to the touch and release a nutty fragrance.

4. 04

   Deglaze the toasted rice with Franciacorta, letting the alcohol evaporate completely while stirring continuously with a wooden spoon.

5. 05

   Begin adding simmering tomato water one ladle at a time, allowing the grains to absorb the liquid before adding the next. Stir rhythmically and gently for 14 to 15 minutes until the rice is perfectly al dente with a creamy suspension.

6. 06

   Remove the pan from heat for the 'mantecatura'. Let rest undisturbed for 60 seconds to drop the pan temperature slightly. Vigorously beat in the frozen cubes of cultured butter, microplaned Parmigiano Reggiano, and 15ml of extra virgin olive oil to create an emulsified, flowing 'all'onda' texture.

7. 07

   Immediately divide the risotto across warm, flat shallow bowls. Tap the bottom of each plate with the heel of your hand to settle the risotto into an even, glossy veil.

8. 08

   Garnish each plate with three small rosettes of marinated red prawn crudo, dots of chilled stracciatella, a fine dust of dehydrated caper powder, and remaining bergamot zest. Finish with droplets of cold-pressed olive oil.