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Risotto Camouflaged as Pizza by Mattia Agazzi

Difficulty
Challenging
Total Time
6H 40MIN
Cuisine
Ingredients

Roma tomatoes: 5kg

Cherry tomatoes: 250g

Oregano: A pinch

Salt

Extra virgin olive oil

Basil: Freshly picked basil leaves from one bunch of basil

Olive oil: Olive oil to taste

Capers: 100g rinsed and dried salted capers

Oregano: 2g oregano powder

Cherry tomatoes: 250g

Salt: A pinch

Caster sugar: A pinch

Olive oil

Carnaroli rice: 100g. Carnaroli Rice (Riserva San Massimo)

Roma tomatoes: 375g Roma Tomato Water (see above)

Butter: 30g. Unsalted Butter

Parmigiano cheese: 30g. Parmigiano Reggiano, grated

Honey: 1 tablespoon of Wildflower Honey (Organic)

Discover chef Mattia Agazzi's take on an iconic pizza, with his fun spin on a risotto, showcasing all those beloved Italian flavours.

First he cooks risotto with tomato water, before finishing the dish with cream of cherry tomatoes, stracciatella, basil cream and burnt caper powder, reminiscent of pizza crust, and semi-dry cherry tomatoes. 

Find out how to make Agazzi's risotto in the step-by-step recipe below.
 

Method

01.
For the tomato water:

Blend and strain tomatoes through a fine-mesh cloth overnight, they should yield about 1 litre of water.

02.
For the pomodorini:

Cook in the oven at 480 °F for 15 minutes, then blend everything. Season and strain.

Keep in the fridge.

03.
For the basil cream:

Blanch the basil leaves. Then, using an immersion blender, blend with water (as needed) and emulsify with olive oil. Strain.

Keep in the fridge.

04.
To make the burnt caper powder:

Rinse salted capers under water for 30 minutes. Then, dry overnight in a dehydrator or in the oven at low temperature. Toast in a hot non-stick sauté pan until capers are smoking and evenly
charred.

Allow to cool and pulverise in a blender.

05.
How to make dehydrated cherry tomatoes:

First, blanch and peel the tomatoes, chilling them in iced water. Then cut them in half, and season with (1:1 ratio) salt and sugar, and a touch of olive oil. Dehydrate them for 6 hours at 130 °F.

 

06.
Cooking the rice (for 2 portions):

Toast the rice in a wide bottomed pot (dry, without any fat). Deglaze with warm tomato water and stir.

'Risottare' for about 14 minutes, until the water has been absorbed by the rice and the bottom of the pan is visible as you stir.

Finish with honey, butter and Parmigiano Reggiano. Salt to taste.

Remove rice from the pot and pour into a tray to cool.

07.
Plating:

Risottare the Carnaroli. Pour caper powder lightly into the middle of the plate, then place risotto over the caper powder. Finish the top surface of the rice by disguising it as a pizza with the pomodorini, basil cream, the stracciatella of the burrata and dehydrated cherry tomatoes.

Have fun with it and enjoy.

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