Ingredients for 4 servings
- 320 g Carnaroli rice from Riserva San Massimo
- 2 l boiling water
- 140 g Butter
- 120 g grated Parmigiano Reggiano cheese
- 80 g Burrata or Stracciatella
- 4 oysters
- 10 g salted capers
- 8 g grated lemon zest (organic)
- Extra virgin olive oil
- Salt q.s.
- Sprouts for the decoration
Procedure for the oysters
Steam the oysters for 5 minutes and remove the shell.
Procedure for the caper powder
Remove the salt from the capers by rinsing them under running water. Finely chop them and distribute them on a baking tray. Dry them in the oven at 90°C for 4 hours.
Procedure for the cooking of the rice
Roast the rice in a casserole until it turns translucent. Deglaze and keep adding small amounts of broth for circa 10 minutes. Remove the casserole from the fire and add the lemon zest. Cream the risotto with butter, the Parmigiano Reggiano cheese and a drizzle of extra virgin olive oil and season.
For the decoration of the plate
Serve the risotto on a hot plate, sprinkle with the caper powder, place in the center of the plate the burrata and the oyster. Decorate with sprouts.