Risotto Camouflaged as Pizza
Carnaroli Rice, Tomato Sauce, Parmigiano Reggiano, Stracciatella, Basil Cream, Dehydrated Tomato, Burnt Caper Powder
Chef Mattia Agazzi of Gucci Osteria da Massimo Bottura | Beverly Hills, CA
Yield: 4 servings
Adapted by StarChefs | March 2024
INGREDIENTS
Burnt Caper Powder:
30 grams salted capers, rinsed
Dehydrated Tomato:
15 cherry tomatoes, scored
60 grams granulated sugar
10 grams kosher salt
Olive oil
Tomato Water:
600 grams Roma tomato, quartered
Tomato Sauce:
600 grams cherry tomato
Ground oregano
Kosher salt
100 grams olive oil
Basil Cream:
200 grams basil, blanched and shocked in an ice bath
Olive oil
Tapioca starch
Stracciatella:
250 grams burrata
To Assemble and Serve:
300 grams carnaroli rice
5 grams kosher salt
30 grams honey
70 grams olive oil
20 grams unsalted butter, diced
60 grams grated Parmigiano Reggiano
METHOD
For the Burnt Caper Powder:
Heat a dehydrator to 140°F. Place capers on a sheet tray and dehydrate overnight. The next day, in a sauté pan over high heat, add dehydrated capers and toast until black. Once burnt, crush capers with the back of a spoon until a coarse powder is achieved. Transfer to an airtight container and reserve.
For the Dehydrated Tomato:
Heat a dehydrator to 140°F. Bring a pot of water to a boil. Add tomatoes and blanch tomatoes 10 minutes, or until the skin begins to peel. Transfer to an ice bath and remove skins. On a work surface, slice tomatoes in half then place cut side up on a sheet tray. Set aside. In a mixing bowl, combine sugar and sugar. Season tomatoes with mixture, followed by a drizzle of olive oil. Dehydrate seasoned tomatoes 8 hours, or until a jam-like consistency is achieved.
For the Tomato Water:
Place a paper towel-lined strainer over a mixing bowl. In a Vitamix blender, process tomatoes 10 seconds. Transfer tomato pulp to the prepared strainer. Gently press down with an additional paper towel to remove excess water. Place a small bowl on top of the paper towel. Refrigerate and let drain 2 hours. Place additional weight into the small bowl. Let drain additional 6 hours. Reserve strained tomato liquid.
For the Tomato Sauce:
Heat oven to 480°F. In a mixing bowl, toss tomatoes with oregano, salt, and a glug of olive oil. Transfer seasoned tomatoes to a sheet tray and roast 12 minutes. Strain tomatoes, then transfer to a Vitamix blender. Purée tomatoes, streaming in olive oil until mixture is fully emulsified. Taste and adjust seasoning with salt. Strain, transfer to an airtight container, and reserve.
For the Basil Cream:
In a Vitamix blender, purée basil and a few cubes of ice. Stream in water until a smooth, loose consistency is achieved. Strain and let chill over an ice bath. In a mixing bowl, combine basil purée with a glug of olive oil. Stir in tapioca starch. Transfer to an airtight container and refrigerate.
For the Stracciatella:
On a work surface, slice burrata. Scoop out the insides and set aside.
To Assemble and Serve:
In a saucepan over medium-low heat, warm Tomato Sauce. In a separate saucepan over medium-high heat, bring salt and 1.5 kilograms Tomato Water to a boil. Keep warm. In a large rondeau over medium high-heat, toast rice. Reduce heat, then working batches, ladle in Tomato Water until desired consistency is achieved. Stir in honey and 20 grams olive oil. Add additional Tomato Water if needed to loosen. Continue to cook until rice is tender. Remove rondeau from heat. Mount rice with butter, cheese, and remaining 50 grams olive oil. Transfer risotto to 4 shallow serving bowls. Spread risotto into an even layer. Top each bowl with 3 tablespoons warmed Tomato Sauce, followed by a drizzle of Basil Cream, desired amount Stracciatella, and 5 pieces Dehydrated Tomato, cut side up. Finish with a sprinkle of Burnt Caper Powder.
