Sweet rice sauté

Christian e Manuel Costardi

For 6 people

1 lemon (rind)
1 orange (rind)
1/2 a vanilla pod
250 g of sugar
2.5 l of water

250 g of Carnaroli rice
50 g of finely chopped orange and lemon
20 g of rum
extra virgin olive oil
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


Make the citrus stock, placing all the ingredients in a cylindrical pot and bring the boil.

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.