Risotto alla Pizzaiola

Method

1. Place Carnaroli rice in a high-sided saucepan. Add a drizzle of extra-virgin olive oil and a pinch of salt. Toast over medium-high heat, stirring constantly, for at least 1–1½ minutes until the rice is very hot.
2. Prepare the tomato broth: in a separate pot, dissolve a generous amount of tomato concentrate in hot water. Stir with a whisk until smooth. Keep warm.
3. When the rice is toasted, add a ladleful of hot tomato broth. Cook for about 9 minutes, adding more broth a little at a time as the rice absorbs it, stirring continuously.
4. Meanwhile, prepare the seasoned tomato paste for mantecatura: mix together tomato concentrate, garlic cream (or crushed garlic), oregano, a pinch of salt, and a little extra-virgin olive oil. Set aside.
5. Blend the burrata with an immersion blender until smooth and fluffy (like a cream). Set aside.
6. When the rice is almost done (after about 8 minutes), it should be fairly dry (not too brothy). Turn off the heat.
7. Mantecatura: add cold butter to the risotto and mix well to cool it down. Then add a portion of the seasoned tomato paste (the 'butter of tomato'), followed by grated Parmigiano Reggiano. Stir vigorously. If needed, add a splash of water to reach the desired creamy consistency.
8. Taste and adjust salt.
9. Plate: spoon the risotto onto a white plate, spreading it slightly. Add dollops of the burrata cream around. Drizzle with basil oil and sprinkle with a pinch of oregano.