Rice veloutè with dorati, yellow cherry tomatoes and mustard pesto
Maurizio Ferrari
Menù Ingredients
12 Datterini gialli interi in succo - Yellow grape tomatoes in juice - XM1X
120 g. Riso Arborio - Arborio rice - RA1
20 ml. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC
30 g. Pesto di Senape - Mustard seeds & leafs pesto - KK7
q.s. Buon brodo (vegetale) - “Buon Brodo” Vegetable Stock - BC1
q.s. Wild Fennel
50 ml. Prosecco wine
30 g. Shallots, chopped sautè
Serve 4
In a pan toast the rice with the oil, deglaze with the prosecco, when evaporated add the shallot and the boiling broth. When cooked, stir in the parmigiano sauce. Blend everything in a mixer adding some broth, filter everything in a colander. If necessary, add more broth. Pour the mixture on the plate, garnish with Yellow cherry tomatoes, Dorati tomatoes, Mustard Pesto and wild fennel.
