List of Ingredients
- 1 2/3 CUPS of carnaroli rice
- 1 1/3 CUP of cherry tomatoes
- 1/3 CUP of cow's milk ricotta
- 2 OZ. of Celery
- 1 OZ. of cucunci (caper berries) in oil
- Granella di cucunci
- White wine vinegar
- Vegetable broth
- Basil
- bottarga di tonno
- Cane sugar
- Caper leaves
- Extravirgin olive oil
- Salt
Method
To make risotto with ricotta and basil, first pierce holes in the date tomatoes, arrange them on a lined baking sheet, sprinkle with salt and cane sugar and roast at 400°F for 6 minutes, then reduce the temperature to 265°F and cook a further 45 minutes.
Heat 1 1/2 tbsp oil in a saucepan and cook the chopped celery and cucunci with 2-3 caper leaves, then add the rice and lightly toast. Drizzle with 1-2 tbsp vinegar, then begin gradually adding boiling vegetable broth, stirring continuously. Cook for 18 minutes.
Remove the pan from the heat and add the ricotta and a drizzle of oil. Divide the risotto between the plates and garnish with the roasted tomatoes, a few basil leaves, a generous helping of grated bottarga di tonno, and 1 tsp granella di cucunci. Serve immediately.