Pizzaiola Risotto: AkB_08 Arrital according to Andrea Berton

20180117 • Written by Arrital • Posted in Food & Design

Pizzaiola Risotto: when cuisine revolutionizes sensations

With Akb_08 by Arrital, Andrea Berton’s recipes revolutionize the concept of cuisine, and in this dish they combine two symbols of Italian gastronomy: risotto and pizza. Thus a modern perception of taste is born, which remains recognizable and at the same time different from any previous experience.

Pizzaiola Risotto

For the mozzarella water: 500 g of buffalo mozzarella
For the mozzarella cubes: 2 buffalo mozzarella of 250 g each
For the tomato sauce: 1 kg of datterino tomatoes, 100 g of extra virgin olive oil, salt, pepper
For the fried capers: peanut oil, 50 g of desalted capers
For the risotto: 320 g of Carnaroli rice, 100 g of extra virgin olive oil, 500 g of vegetable broth, 500 g of the mozzarella’s preserving liquid, 20 g of grated Grana Padano, the freshly prepared tomato sauce, salt, pepper
Extra ingredients: 200 g of Taggiasca olives, deprived of the stone and cut into 4 parts, 16 capers in oil, 16 small leaves of basil, dried oregano
Cut the mozzarella into pieces, put it in a container with its liquid and crush it well in your hands. Let it rest for 3 hours at room temperature. Drain and recover the preserving liquid.
For the mozzarella cubes, cut the mozzarella into cubes of 1.5 cm side. Put them in a dish covered with kitchen paper and drain.
For the tomato sauce, wash the tomatoes and cut them. Transfer them in a blender with oil, season with salt and pepper, blend well and set aside.
For the fried capers, pour the oil into a pan and bring it to a temperature of 150°C, then add the capers. Fry for about 2 minutes and then let them drain on kitchen paper.
For the risotto, in a saucepan, first toast the rice with a drizzle of oil. Continue cooking with the vegetable broth and the mozzarella liquid. After 15 minutes remove from heat and let it rest covered for 2 minutes. Stir until creamy with the remaining oil, cheese, and tomato sauce. Season with salt and pepper.
For plating, spread the rice on the bottom of the plate. Spread over it the cut olives, the fried capers, the mozzarella cubes, the capers, and the basil. Finish with a sprinkle of oregano.
AkB_08 by Arrital becomes an ideal environment for experimentation and research, where quality raw materials are the protagonists and the chef’s inspiration can find its maximum expression.

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