The simplicity of a tomato risotto.

The sauce must be smooth, very smooth, extra smooth, a concentrate of flavor, and liquid, it must be liquid like a broth, it must have both the water inside for cooking the rice and the density it will offer to the final result! It must be there, it must be abundant, because it must cook the rice and enter inside it (and the pulp does not enter, the water enters the rice!), it must be like a broth!

The bite must be "creamy", it must be like biting the fruit itself, but cubed, a concentrate, and leave a velvet sensation on the palate. You don't need butter or parmesan to cream it, just let the pectin out of the tomato, stimulate its natural sugars, it means starting from a ripe tomato, rich in pulp and using it all, and then, when the risotto is ready, letting it rest before plating it.

Take these beautiful tomatoes, San Marzano or a mix, as long as they are pulpy, a couple of kilos, split into quarters, put in a pot and cook with the lid on, over a low heat, for two or three hours. Then you put a colander with a cloth on a basket and throw them in, and leave them there to cool. Collect their water from the bottom of the bowl and place it in a saucepan over a very low heat to reduce, it must become honey.

Meanwhile, puree the tomatoes, and start a pan with some onion and coarse celery, a knob of lard (so you start to unroll the lycopene and make it stick to an animal fat, so it absorbs it well in the stomach and gives you a natural anti-tumor), add the puree, a lot of water, and leave on a low heat for another hour. Meanwhile, lay out what you have left over in the food mill in a dripping pan and put it in the oven to dehydrate, and as soon as it is dry you blend it very fine, make a powder of it and pass it through a sieve to collect only the finest powder. Meanwhile the puree will be ready, take a very fine mesh sieve and filter everything, add that tomato "honey", the powder and water again and add salt, without exaggerating because then everything will reduce, two pinches are more than enough or some anchovy sauce, you choose: you're ready, go! Toast a good Carnaroli and start adding this concentrated tomato broth. When there are 3 minutes remaining in cooking, leaving it quite moist, turn off and cover with a cloth and a lid (so the steam doesn't fall back onto the rice!), at this point ladle and plate, there it is, sliding in, creamy, fragrant, tasty, a few leaves of thyme and enjoy!

Credits: MASSIMILIANO DS[??] FACEBOOK®