Three different tomatoes in a risotto! Chef Marcello Romano's dish at the Hassler is as beautiful as it is delicious. Curious to find out how to make it at home?

Photo credits: MARCO SCICHILONE

Recipe for 4 people

Ingredients

400 g Vialone Nano rice

Datterino tomato juice

1.5 kg red datterino tomatoes
5 g white wine vinegar
5 g sugar
5 g salt

San Marzano tomato reduction

1 kg San Marzano tomatoes
200 g spring onion
oil to taste
salt to taste

Broth

200 g celery
200 g carrots
100 g onion
2 liters water

Provola cheese fondue

250 g fresh cream
130 g provola cheese

Basil cream

50 g basil
500 g milk
150 g Parmesan cheese
7 g agar-agar

Creaming

50 g butter
50 g Parmesan cheese
pepper to taste

Decoration

micro basil
dried cherry tomato skins

Method

Prepare the water for the datterino tomatoes: wash the cherry tomatoes, place all the ingredients in a container and blend until you obtain a fine pulp. Pour the mixture into a sieve lined with a sterile linen cloth to separate the water contained in the tomato pulp and leave to drain for 24 hours in the fridge.

To make the San Marzano tomato reduction, finely chop the spring onion and brown it with the oil in a saucepan; add the tomatoes, previously cut into large pieces, season with salt and cook over a very low heat until all the water has evaporated. Blend and sieve the pulp obtained: it should be very dry/reduced.

Make the broth by cleaning and cutting the vegetables into large pieces. Add water and vegetables to a tall pot, bring to a boil, and cook for about an hour. Pass the broth through a sieve to remove the vegetable pieces.

Prepare the provola fondue by pouring the cream into a small pot and bringing it to a boil over low heat; remove from the heat and add the provola cheese cut into small pieces; stir vigorously until the mixture is smooth and homogeneous.

Remove the basil leaves and wash them, blanch them and cool them in ice water. Put the milk and agar-agar in a saucepan and bring to a boil, then let cool. Place the blanched basil leaves, Parmesan cheese, and gelatinized milk in a container and blend to obtain a basil cream.

Toast the rice in a pot with oil, add the tomato water and broth, and halfway through cooking, add the tomato reduction and finish cooking. Stir in butter, Parmesan cheese, and pepper. Serve on a flat plate, placing the rice in the center and decorating with basil cream, provola cheese fondue, micro basil, and dried tomato skins.

Serve hot.