For 6 people
Stock 1 lemon (rind) 1 orange (rind) 1/2 a vanilla pod 250 g of sugar 2.5 l of water Rice 250 g of Carnaroli rice 50 g of finely chopped orange and lemon 20 g of rum extra virgin olive oil salt pepper 80 g butter-cream (butter with the addition of mascarpone) 50 g of Muscovado sugar 20 g of cocoa butter powder Pistachio ice-cream 150 g of cream 100 g of sugar 100 g of egg yolks 80 g of pistachio paste 50 g of pistachio chips liquid nitrogen Candied tomato 1 vine tomato citrus stock
Stock Make the citrus stock, placing all the ingredients in a cylindrical pot and bring the boil.
Rice Heat a drizzle of extra virgin olive oil in a pan, add the rice and toast it. Cook with the run, then add the citrus stock and continue cooking like a traditional risotto. When cooked, add the finely chopped lemon and orange, season with salt and pepper and stir in the butter-cream. Leave in a tray in the fridge and when completely chilled, mould the rice into a round, not-too-thick shape. Spread the surface with Muscovado sugar and cocoa butter and cook in the oven at 220 °C, until a crust forms.
Pistachio ice-cream Whip the sugar with the yolk, pour in the cream heated to 80 °C and add the pistachio paste and chips. Heat the mixture to 85 °C and stir with liquid nitrogen. Store in the freezer at -15 °C.
Candied tomato Scald the tomato in boiling water, cool it in water and ice, peel and cut six petals, removing the seeds. Place the petals in a vacuum bag together with the citrus stock and leave to candy for 3 hours. Take the sautéed rice disc from the oven and place it in the centre of a plate. Top with a ball of ice-cream and a petal of candied tomato. Serve.
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