Recipe by Valeria Piccini: Risotto with salted peaches, roe and basil.

For the prosciutto (ham) stock

200 g of prosciutto
2/3 Piccadilly cherry tomatoes
1 spring onion
3 sprigs of parsley
3 sprigs of basil

Procedure

Brown the prosciutto and add the cherry tomatoes, spring onion, parsley and basil. Stew well, add the ice and cook until tasty. Strain: it will be used to cook the rice.

For the salt peach cream

3-4 peaches
Coarse salt to taste
Egg whites to taste

Procedure

Bake peaches covered with coarse salt mixed with egg white at 200 °C for 40 minutes. Remove the peel, blend the pulp and sieve it to a fine cream.

For the pickled peaches

3-4 peaches
White wine vinegar to taste.

Procedure

Cut the hard peaches into thin slices, then into triangles. Place them in a vacuum with white wine vinegar: they will be laid on top of the risotto to provide acidity. Blend those less pleasing to the eye with a little liquid; the resulting mixture will be a peach “aspretto” to be used when stirring the rice.

For the basil sauce

Basil to taste

Procedure

Blanch plenty of basil in boiling water, let cool in water and ice, blend and emulsify with extra-virgin olive oil.

For the rice

80 g of rice per person
Ham broth
Oil, butter, Parmigiano cheese to taste.
Peach cream and aspretto

Procedure

Toast the rice and cook, adding the ham broth; cream with a drizzle of oil, a little butter, a pinch of Parmigiano, the cream, and the peach aspretto.