Smoked Risotto

Method

1. Prepare the broth: sauté a little chopped shallot, carrot, wild fennel stalk, and part of an artichoke in a bit of oil until lightly toasted.
2. Add water and let simmer for about one hour.
3. After an hour, add thinly shaved katsuobushi and kombu algae to infuse for a few minutes, then strain the broth.
4. For the risotto, heat a splash of oil in a pan, add a pinch of flor di sale, then add the carnaroli rice and toast it until hot but not burning.
5. Deglaze with a fragrant white wine and let the alcohol evaporate completely.
6. Begin adding the strained broth gradually, cooking the rice for 16 minutes, stirring often.
7. Once the rice is cooked, remove from heat. For the mantecatura, add cold butter, 40-month-aged Parmigiano Reggiano, a few drops of ginger vinegar, and a tiny drop of cream. Stir vigorously to create a creamy texture.
8. Smoke the risotto lightly using a smoking gun or similar (the chef smokes it in the pan).
9. Serve the risotto over a spoonful of lemon cream (made by marinating lemons with salt and sugar for three days, then processing into a cream).
10. Top with a fine dusting of Pantelleria caper powder and give a final light smoke before serving.