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Risotto San Marzano

Risotto San Marzano

PT30M

PT2H

1
Preheat the oven to 120°C/gas mark 1/4
2
To begin, place the San Marzano tomatoes on a greaseproof paper sheet with a drizzle of olive oil. Cook in the oven for approximately 2 hours until dry
  • 4 San Marzano tomatoes, peeled
  • extra virgin olive oil
3
Meanwhile, make the basil cream. Clean and wash the basil leaves, blanch for 10 seconds then transfer to ice water to cool. Drain the basil and add to a blender with the rest of the ingredients. Blitz until smooth
  • 60g of basil
  • 25g of extra virgin olive oil
  • 10g of Parmesan, grated
  • salt
  • pepper
4
To cook the risotto, add a dash of olive oil to a large saucepan and sauté the shallots. Toast the rice in a separate, non-stick pan before mixing with the shallots
  • 1 shallot, diced
  • 240g of carnaroli risotto rice
5
Cook the risotto, alternating between a ladle of the mozzarella water then a ladle of vegetable stock, stirring until the rice is ready
  • vegetable stock
6
When cooked, stir in the buffalo ricotta mixed with a spoonful of the mozzarella water and the chopped mozzarella. Season with salt and pepper
  • 100g of buffalo ricotta
  • 200g of mozzarella cheese, plus 100ml of it's water
7
Divide the rice between four plates and place the dried San Marzano tomatoes in the centre. Garnish with sprigs of mint and basil, the basil cream and a sprinkle of extra virgin olive oil and salt
  • 4 sprigs of mint
  • 4 sprigs of basil
  • extra virgin olive oil
  • salt

Ingredients

Metric

Imperial

  • San Marzano and mozzarella risotto

  • Basil cream

  • To plate

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