All-Tomato Risotto | Igles Corelli

Ingredients for 4 servings

• 240g Carnaroli rice
• 600g dates tomatoes
• 100g Pachino cherry tomatoes
• 300g Piennolo cherry tomatoes
• 2 shallots
• 1 liter vegetable broth
• 4 basil leaves
• 30g butter
• 50g grated Parmesan cheese
• 1 shot glass of extra-virgin olive oil
• Salt and white pepper
• Beechwood smoke

Method

Place the halved dates tomatoes, shallots, basil, salt, and pepper into a vacuum-sealed bag suitable for cooking.
Vacuum-seal the bag and cook it using a roner (sous-vide immersion circulator) at 72°C (about 161°F) for 2 hours. Blend the contents and pass it through a fine sieve.
Halve the Pachino tomatoes, grill them until slightly charred.
Blend the Piennolo tomatoes with shallots, salt, and pepper. Fill a Pacojet jar with the mixture and place it in a blast chiller.
Toast the rice with a drizzle of olive oil, add the vegetable broth and the juice from the grape tomatoes. When cooked stir in butter and Parmesan cheese to make it creamy.

Plating

Plate the risotto and garnish it with the grilled Pachino tomatoes topping it with a scoop of Piennolo tomato sorbet in the center of each plate.
For a sweet aroma, use beechwood smoke by placing wood chips in a smoker and releasing the smoke over the dish using a specialized bell jar or dome.