Recipe by Paolo Barrale: Tomato Risotto with Ravece Olive Oil and Mozzarella "Snow"
Ingredients for 4 people
- 240 gr. of Carnaroli rice
- 1 liter of chicken broth
- 500 gr. San Marzano or Piccadilly tomatoes
- 2 cloves of garlic
- 50 gr. Parmigiano cheese
- 50 gr. Ravece extra virgin olive oil
- Basil pesto to taste
- Basil leaves and flowers to taste
- 100 gr. of Buffalo mozzarella
- 50 gr. "Governo" water
Method
Briefly boil 2/3 of the tomatoes, remove the skin and seeds (without discarding them), dice them, and sauté them with garlic, oil, and some basil leaves.
Dice the remaining tomatoes, quickly sauté them in a pan with the seeds, set them aside, along with oil, basil, and garlic, until a sauce is formed.
Remove the aromatics from the sauce, blend it with a hand blender, and then strain it. Adjust the salt to your liking.
Chop the mozzarella with the "governo" water, place the mixture in ice cube trays to freeze into cubes.
At the time of use, process the cubes in a blender.
Toast the rice in a pan, add some salt, and continue cooking with the chicken broth.
Halfway through cooking, add the sauce and then the tomato cubes with some basil leaves.
Finally, stir away from heat with oil and Parmigiano. Adjust salt if necessary.
Plate composition
Using the back of a spoon, "smear" the bottom of a plate with pesto, add a ladle of risotto, a few drops of oil, the mozzarella "snow," and basil leaves.
Photo by Lemon Studio
