Risotto, American Pistachios, Capers and Lime
Yield
Ingredients
For the rosemary oil
200 g of extra virgin olive oil
4 branches of rosemary
Risotto
320 g Carnaroli rice
2 litres of vegetable stock
100 g rosemary extra virgin olive oil
50 g butter
50 g grana padano cheese
The grated zest of 1 lime
For the dried capers
Desalt 80 capers and then dry them in an oven at 60 C° for 4 hours.
For the pistachio cream
200 g American pistachios
30 gr. extra virgin olive oil
100 g water
Instructions
For the rosemary oil
Heat the oil to a temperature of 60°C. Add the rosemary and leave to infuse for at least two hours. Filter and keep the flavoured oil at ambient temperature.
Risotto
Toast the rice, pour in the white wine and continue cooking with the vegetable stock. After 15 minutes, remove from the heat and leave for 2 minutes; cover and stir in the rosemary oil, butter, grana padano cheese and grated lime zest; season with salt and pepper and add the chopped herbs.
For the pistachio cream
Blend all the ingredients until a smooth and homogeneous cream is obtained.
Plating
Pistachio powder
Place the pistachio cream at the base of the plate and pour the creamy risotto over it. Finish the dish with the dried capers and pistachio powder.
