Recipe by Matteo Metullio and Davide De Pra: Risotto with tomato water, plankton, capers, anchovies, basil

Ingredients

500 g of San Marzano tomatoes
500 g datterini tomatoes
8 Cantabrian anchovy filets
250 g of basil leaves
Extra virgin olive oil
20 ml sunflower seed oil
200 g carnaroli rice
Vegetable broth
Butter
Parmigiano cheese
White wine

Procedure

For the tomato water

Blend the tomatoes well and put them a bag where the water can run through. Drain overnight at refrigerator temperature.

For the caper powder

Desalt, dry and fry the capers in hot oil. Finely chop until a powder is obtained.

For the basil sauce

Quickly blanch basil and cool in water and ice. Place in a suitable container to blend along with 20 ml extra virgin olive oil and 20 ml sunflower oil, salt and pepper to taste. Blend until smooth and creamy.

For the risotto

Dry toast the rice, deglaze with white wine, allow 70% to evaporate, and finish cooking with equal parts broth and tomato water. Cream the rice with butter, oil, plankton, Parmigiano, salt and pepper.