A perfect risotto to serve in summer, made with fresh, wholesome ingredients, the creation of Michelin star chefs Fabio Pisani and Alessandro Negrini of Il Luogo di Aimo e Nadia: Risotto with Pantelleria capers and anchovies from Monterosso.
Ingredients for 4 people – Risotto with Pantelleria Capers
For the Pesto
Pound the tomatoes, capers, anchovy, parsley, marjoram, thyme, fresh and dried oregano, almonds, and chili pepper in a mortar with a few tablespoons of fish stock and the flavored oil – if a mortar is not available, an immersion blender can be used, being careful not to blend the ingredients too much.
For the Watercress Juice
Wilt the watercress in a pan with 1 tablespoon of olive oil for 1-2 minutes. Season with a little salt, remove from heat, and centrifuge.
For the Risotto
Season the concassé with 1 tablespoon oil, a little salt, and a few basil sprouts. In a saucepan, heat 3 tablespoons of oil with the garlic, add the spring onion, and wilt it slowly, adding a tablespoon of water if necessary. Add the rice, toast it well over high heat, and cook for about 7-8 minutes over moderate heat adding a little hot fumet at a time, then add the burrata, capers, a little grated lemon zest, the rest of the oil, mix well and complete cooking over moderate heat. Season with salt.
Serve the risotto on warm flat plates, distributing the pesto, tomato, watercress juice, basil, and dill sprouts on the surface of the risotto.