Tomato Risotto

Method

1. Prepare the vegetable broth: combine 70g celery, 70g carrot, and 70g onion (cut into chunks) in 1.5L cold water. Bring to a boil, then simmer for 20 minutes. Add 10g salt, turn off heat, and keep warm.
2. Prepare the tomatoes: prick the cherry tomatoes with a knife. Place them in a small pot with a finger of salted water. Cover, bring to a boil, and cook for 5 minutes. Drain and pass through a food mill to separate the pulp (sauce) from the skins and seeds (scarto). Set the sauce aside.
3. Optionally, make tomato powder from the scarto: spread the skins and seeds on a tray and dehydrate at 100°C in an air fryer or oven until dry and glassy. Grind to a fine powder.
4. Toast the rice: in a large pan, dry-toast the rice over medium heat until it reaches 50–55°C, becomes translucent, and smells like bread. Remove and set aside.
5. Finely slice the red onion lengthwise.
6. In the same pan, heat olive oil and sauté the sliced red onion until translucent. Add a ladle of broth and cook until the liquid evaporates and the onion becomes creamy.
7. Add the toasted rice to the pan and stir to coat with the creamy onion. Increase the heat slightly.
8. Deglaze with a splash of dry white wine, letting the alcohol evaporate.
9. Begin adding the broth one or two ladles at a time, stirring occasionally. When the first broth is absorbed, add the tomato sauce and one tablespoon of double/triple concentrated tomato paste. Stir well. Season the tomato with a pinch of salt.
10. Continue adding broth as needed until the rice is almost cooked. The risotto should always be kept moist.
11. When the risotto is almost done, turn off the heat. Add freshly ground black pepper, 40g grated Parmesan cheese, and 40g cold butter. Stir vigorously to emulsify and create a creamy texture (mantecatura).
12. Cover and let rest for 1–2 minutes.
13. Serve on a flat plate, garnishing with the tomato powder.