Risotto with garlic, oil, chili, oysters, and lemon | Cristoforo Trapani

Ingredients for 4 people:

• 8 oysters
• 8 confit cherry tomatoes
• 320 grams of Carnaroli rice
• Aromatized oil
• Salt
• Chili
• Fish broth
• Garlic sprouts
• 1 untreated lemon

Method

For the fish broth

Toast the clam shells and cockles in oil, garlic, and parsley stems.

Deglaze with water and simmer over moderate heat for 15 minutes.

Filter thoroughly with a clean cloth to completely eliminate sand and residues.

For the confit cherry tomatoes

Blanch the cherry tomatoes and remove the skin.

Season them with oil, salt, sugar, thyme, and bake for 30 minutes at a temperature of 190°C.

For the oysters

Open the oysters, extracting the flesh and well-filtered water.

For the aromatized oil

Infuse oil, garlic, and chili for 1.5 hours in a steam oven at a temperature of 70°C.

For the risotto

Toast the rice in oil and a pinch of salt.

When it's hot, deglaze with the fish broth and continue with the cooking, adding the broth gradually for about 12 minutes.

Finally, add the oyster water.

Mix with the aromatized oil, adjust salt and chili, and proceed with plating.

Plate composition

Place the risotto in a mold to form a cylinder, arrange the raw oysters on top, along with confit cherry tomatoes and garlic sprouts.

If desired, grate the zest of a lemon on top and serve hot.


Le fotografie sono di Lido Vannucchi