Italian
Risotto Ai Sette Pomodori
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A risotto made with a broth of seven tomatoes (now five), inspired by the flavors of Sorrento: tomato, mozzarella, and basil. Chef Roberto Di Pinto demonstrates his refined technique for a creamy, intensely flavored risotto.
- Difficulty
- medium
Ingredients
14 items- RiceArborio or carnaroli rice
- SaltA pinch
- Tomato BrothBroth made from tomatoes
- Tomato SauceConcentrated tomato salsa from different tomatoes, some roasted, some baked
- Parmigiano Reggiano 30 MonthsGrated
- Cultured ButterSour butter
- Buffalo ButterBuffalo butter
- Candied LemonCandied lemon
- Lemon JuiceA few drops
- OreganoOregano
- Oleo GiorgiaExtra virgin olive oil (brand: Oleo Giorgia)
- Mozzarella SauceMozzarella sauce for finishing
- Candied DatterinoCandied cherry tomatoes
- BasilFresh basil leaves
Method
- Toast the rice directly in the pan without oil.
- Add a pinch of salt immediately.
- Start cooking with a broth made from tomatoes (brodo di pomodori).
- Cook for 11 minutes, using a timer.
- Three minutes before the end of cooking, add a concentrated tomato salsa made from different types of tomatoes (some roasted, some baked).
- After 11 minutes, turn off the heat.
- Mantecare with 30-month-aged Parmigiano Reggiano.
- Add the famous burro acido (sour butter).
- Add a little buffalo butter.
- Add candied lemon and a few drops of lemon juice.
- Add oregano and Oleo Giorgia (extra virgin olive oil).
- Mix until creamy and emulsified.
- Plate the risotto.
- Finish with a mozzarella sauce, candied cherry tomatoes, and fresh basil.
