Risotto all'Acqua di Pomodoro,...Risotto all'Acqua di Pomodoro, Gamberi Rossi e Bergamotto

An avant-garde Italian masterwork featuring Carnaroli risotto suspended in clarified roasted tomato essence, crowned with sweet Mazara del Vallo red prawn crudo, bergamot perfume, and crisp caper soil.

Ingredients

Cooking Instructions

1. 01

   Prepare the clarified tomato broth: Char the San Marzano tomatoes under a broiler for 5 minutes, lightly crush them with a pinch of sea salt, and strain the mixture through a layered cheesecloth overnight under refrigeration to yield a crystal-clear, intensely aromatic tomato consommé. Heat to a gentle simmer before cooking.

2. 02

   Prepare the dehydrated caper soil: Pat desalted capers completely dry, arrange onto a silicone baking sheet, and dehydrate at 90°C (195°F) for 40 minutes until brittle. Crush gently in a stone mortar into a fine, savory powder.

3. 03

   Prepare the prawn crudo: Dice the chilled red prawn tails into uniform 5mm cubes. Dress lightly with 10ml of olive oil, a flake of Maldon salt, and a whisper of freshly grated bergamot zest. Keep refrigerated at 2°C until service.

4. 04

   Sweat the shallot: In a wide, heavy-bottomed copper rôtissoire, gently sweat the minced shallot in 15ml of olive oil over low heat until completely soft and translucent without taking any color.

5. 05

   Toast the rice: Add the Carnaroli rice to the pan. Dry-toast the grains over medium-high heat for 2-3 minutes, stirring constantly until the rice is pearlescent and hot to the touch. Deglaze immediately with the white wine, stirring until fully absorbed and the alcohol has evaporated.

6. 06

   Cook the risotto: Begin adding the simmering clarified tomato consommé one ladle at a time, continuously agitating the rice in a wave motion ('all'onda') over medium heat. Continue incorporating broth as it is absorbed for 14-15 minutes until grains are al dente with a creamy suspension.

7. 07

   Mantecatura: Remove the pan from heat and allow it to rest undisturbed for 60 seconds. Vigorously whip in the frozen cubed butter and microplaned Parmigiano Reggiano until a silky, glossy emulsion forms. Finish with a final drop of bergamot juice to balance the rich acidity.

8. 08

   Plate and assemble: Spoon the risotto into warm, wide-rimmed shallow porcelain bowls; tap the base of each bowl firmly to spread the risotto evenly flat. Center an elegant quenelle of red prawn crudo atop the rice, scatter the crisp caper soil around the perimeter, and garnish with micro basil leaves and a final drizzle of extra virgin olive oil.