'All tomato' – risotto with tomato sauce, tomato sorbet, tomato foam, tomato confit and tomato powder

Ingredients

• g of carnaroli risotto rice
• tbsp ofshallots, chopped
• l vegetable stock, hot
• g ofbutter
• g ofParmesan
• extra virgin olive oil
• salt
• g ofcherry tomatoes on the vine, preferably Piennolo
• tbsp ofshallots, chopped
• tbsp oforange zest
• tbsp of oregano
• tbsp oflemon juice
• tbsp of brown sugar
• salt
• freshly ground black pepper
• g ofplum tomatoes, preferably Datterino
• tbsp ofshallots, chopped
• basil leaves, chopped
• tbsp of extra virgin olive oil
• salt
• freshly ground black pepper
• g ofcherry tomatoes on the vine, preferably Pachino
• tbsp ofshallots, chopped
• basil leaves, chopped
• tbsp of extra virgin olive oil
• salt
• freshly ground black pepper
• ml of vegetable stock
• g of soya lecithin
• Blender
• Ice cream maker
• Hand blender
• Food processor

Instructions

1. 600g of cherry tomatoes on the vine , preferably Pachino
2. 1 tbsp of shallots , chopped
3. 1 tbsp of extra virgin olive oil
4. freshly ground black pepper
5. 500g of plum tomatoes , preferably Datterino