Risotto alla marinara, mussels, and black lime | Francesco Apreda

Ingredients for 5 people

For the tomato water and powder

• 1,200 g datterini tomatoes
• 7 g salt
• 7 g sugar
• 7 g vinegar

Method

Blend all the ingredients in a mixer until you obtain a tomato pulp. Place the pulp in a cheesecloth or linen napkin and leave to drain for at least 12 hours, so as to obtain a clear tomato water that will be used to cook the risotto.

Then spread the water-free pulp on a silpat and dry in a static oven at 55°C with the valve open until completely dry. Blend in a food processor until powdery.

For the mussels marinara

• 2,400 g mussels
• 1 clove garlic
• 200 ml tomato water
• 8 g dried oregano
• 1 stick lemongrass
• 40 g parsley

Method

Clean the mussels and vacuum seal them with the parsley stalks, half the oregano, the lemongrass stick, the garlic clove, and the tomato water. Then cook them in a steam oven at 87°C for 12 minutes, then cool them in a blast chiller. Open the bags, shell the mussels, and strain the cooking water. Chop the mussels and season with garlic-infused oil, the remaining oregano, and chopped parsley.

For the sour butter

• 1 white onion
• 125 ml white wine
• 80 ml white wine vinegar
• 125 g butter

Method

Peel and finely chop the onion, place in a pan, cover with the wine and vinegar, and leave to reduce over the heat until all the liquid has evaporated.

Remove from the heat, add the butter at room temperature, stir vigorously until completely melted, pass through a fine sieve, and store in the fridge.

For the marinara oil

• 125 g cherry tomatoes
• 125 g extra-virgin olive oil
• ½ clove of garlic
• 5 g dried oregano
• 5 g basil
• 5 g anchovies in oil

Method

Seal all the ingredients in a vacuum bag and cook in the Roner at 60°C for 45 minutes. Cool and filter the flavored oil.

For the seafood risotto

• 400 g Carnaroli rice
• 1 shallot
• 80 ml white wine
• Extra-virgin olive oil and salt

Method

Brown the chopped shallot without letting it brown, add the rice, salt it and simmer with the white wine until it evaporates.

Continue cooking the rice, adding the tomato water a little at a time, alternating with the mussel cooking water, both very hot.

When the rice is cooked, remove from the heat and let it rest for about 1 minute. Then stir in the sour butter and flavored oil.

Garnishes

• 1 black lime
• Fresh oregano
• Black garlic

Dish composition

Place the mussel tartare at room temperature on the bottom of the plate and cover with the seafood risotto. Garnish with tomato powder, powdered black lime, fresh oregano leaves, and a few thin slices of black garlic.

Photos by Andrea Di Lorenzo