Creamy Risotto with Sicilian Caponata

Method

1. Blend the cooked red beet with a little hot water and salt, then strain to obtain the first sauce.
2. Steam yellow and red bell peppers with thyme, rosemary, garlic and a drizzle of oil for about 30 minutes. Blend and strain.
3. Steam purple carrots with thyme, rosemary, garlic and oil for 30 minutes. Blend and strain.
4. Blanch spinach in boiling water for 1 minute, then cool immediately in ice water. Blend with water or vegetable broth, oil and salt; strain.
5. Slice bicolor carrots and zucchini (use only the green part) into thin strips, then cut into small dice for the raw garnish.
6. Place the chopped shallot in a bowl with seed oil and microwave at maximum power for 10 seconds; stir and repeat three times.
7. Prepare an infusion with water heated to 80°C, rosemary, piperna, pink pepper and basil. Leave to infuse for about 1 hour.
8. Toast the Carnaroli rice in a dry pan without any fat.
9. Deglaze with white wine and let it evaporate completely.
10. Add water and a pinch of salt, cook for 5–6 minutes, then continue cooking with the herb infusion for the remaining time (total cooking time 14–15 minutes).
11. For the mantecatura: off the heat, add cold butter, extra virgin olive oil, the prepared shallot, lemon juice and Parmigiano Reggiano. Stir vigorously until creamy.
12. Plate: arrange the raw vegetable dice in the dish, cover with risotto, then drizzle the five sauces (red beet, yellow pepper, red pepper, purple carrot, spinach) in a decorative pattern.