320 g of Carnaroli rice 300 g of tomato puree butter Grana Padano extra virgin olive oil salt pepper 5 l of vegetable stock chopped onion lemon rind Maldon salt Sarawaka pepper Natural tomato gelatine Pesto Basil garlic pine nuts extra virgin olive oil
Pesto Carefully remove the basil leaves, wash them and dry thoroughly. Place the leaves in a hand blender beaker; add the garlic, pine nuts and 1-2 ice cubes to stop the heat from the blender darkening the basil. Pour in as much extra virgin oil as you need to achieve the density required.
Rice Prepare the tomato puree with a base made of celery, a little carrot, red onion, chili pepper, extra virgin olive oil, salt and pepper. Cook everything together then blend to make the puree smooth and even. Gently fry the chopped onion in extra virgin olive oil and, when fried, add the rice. Toast it, adding vegetable stock when it boils, pouring in the tomato puree half way through cooking. Finish cooking the rice, take off the heat and stir in the butter and Grana Padano. Finish stirring with a drizzle of extra virgin olive oil.
Place on the plate using a round pastry cutter and decorate with a ring of pesto, lemon rind, a few grains of Maldon salt, Sarawaka aromatic pepper and the natural tomato gelatine.
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