- 2 beefsteak tomatoes
- 4 cup chicken stock
- 2 cup temaki gold sushi rice
- 4 cup lobes shallot
- 1 cup dry white wine
- 12 cup baby carrots
- 1 cup spring peas
- 1/2 cup haricot verts
- 1/2 cup wax beans
- 6 cup zucchini flowers
- 1 cup parmigiano reggiano, grated
The day before making the risotto, cut the beefsteak tomatoes in half along their equator and season liberally with salt and pepper.
Preheat oven to 150 degrees, or oven’s lowest setting.
Lay beefsteaks, cut side up, on baking pan lined with foil, and allow to dry overnight in low oven, about 8 hours.
They should appear slightly shriveled and dried out, but should still be pliable.
Puree in blender until smooth, adding just enough water to get blade moving.
Set puree aside while you prepare risotto.
Heat chicken stock in a saucepan and keep warm.
Heat a large sautoir over medium heat.
Add the rice and toast for about 5 minutes, or until grains are hot to the touch but not browned.
Season with salt and pepper.
Sprinkle chopped shallots over rice and deglaze with white wine.
Allow wine to boil and begin to reduce, then add 1 cup of the warm chicken stock and stir.
Stir constantly while stock is absorbed by the rice, adding the rest of the stock gradually over medium heat until the risotto is cooked through but not mushy.
Off heat, stir in 1/2 cup of tomato puree.
Gently stir in summer vegetables.
Add Parmigiano and stir briskly until cheese has melted and vegetables are heated through.
Serve immediately or keep warm.