Recipe by Christian & Manuel Costardi: Pi...risotto
Ingredients for 4 people
- 280 g Carnaroli rice
- 1 buffalo mozzarella
- 4 anchovies in oil
- 1 lt vegetable stock
- Extra-virgin olive oil
- 100 g tomato puree
- Genoese-style pesto
- Lemon zest
- Bread crumbs
- Caper powder
- Cervia salt
- Sarawak aromatic pepper
Procedure
First, proceed with the preparation of the mozzarella butter by removing the mozzarella from the government water (but keeping the latter aside) and placing it in a blender glass.
Blend using some of the governing water to achieve the desired density. Remove from the glass and place in the refrigerator for about 30 minutes.
Prepare the risotto by placing a little oil in a saucepan, add the rice and toast it; add salt and pepper and begin to wet with the boiling vegetable stock.
Continue this until the risotto is cooked through, then remove from the heat and cream with the previously prepared mozzarella butter and a drizzle of oil.
Dish composition
Serve by placing 1 anchovy broken by hand on the bottom of the plate. Arrange the risotto with the help of a circle, to finish add drops of tomato puree, drops of pesto, caper powder, lemon zest and a drizzle of oil again. Arrange bread crumbs around and serve.
The cover photo is by Bob Noto
