Recipe for 4 people

Ingredients

• 220 g Carnaroli rice
• 150 g Prosciutto di Carpegna PDO
• 1.5 lt vegetable broth
• 1 Kg pixel tomatoes
• 100 ml dry white wine
• 50 g muscovado sugar
• 50 g grated Parmesan
• 50 g Taggiasca olives
• 50 g capers
• 20 g dry oregano
• 10 g butter
• 1⁄2 white onion
• 2 cloves of pink garlic
• 1 bunch of fresh thyme
• To taste EVO oil
• To taste Maldon salt
• To taste black pepper
• To taste pimpinella leaves

Procedure

For the aroma powder

Dry the olives and capers at a controlled temperature (max 50°C). Then blend them with the dry oregano until you get a fine powder.

For the aroma powder

2 buffalo mozzarellas, 100 g milk, 100 g cream, salt, pepper. Put the cut mozzarellas in the blender with the milk. Blend everything. Finally, add the cream, salt, and pepper. Siphon the mixture.

For the preserve

Marinate the tomatoes with salt, pepper, oil, garlic in its skin, thyme, and muscovado sugar. Roast on live coals until a caramelized color is obtained. Subsequently, with the help of an extractor,
obtain the juice.

For the risotto

In a saucepan, flavor a tablespoon of EVO oil with finely chopped onion. Add the rice and toast it, deglaze with white wine and let evaporate. Add the hot broth and start cooking, reduce to 3⁄4 and add the tomato preserve. Complete the cooking and cream the risotto with butter and Parmesan.

Conclusion of the dish

Place the risotto in the center of the plate, decorate with the mozzarella foam and oregano powder; garnish with a few leaves of pimpinella and serve with freshly sliced Prosciutto di Carpegna PDO.