Yellow tomato risotto with capers and anise sprouts

Ingredients for 4/5 people

400 g Classic Carnaroli rice

400 g yellow cherry tomatoes

2 tablespoons of drained and desalted capers

Ghoa cress (anise leaves)

100 g Parmesan cheese

1.20 l vegetable broth

Extra virgin olive oil

Wash and cut in halve the cherry tomatoes. Place them on a baking sheet lined with parchment paper, season with salt and oil, and bake at 140°C (280°F) for about 30 minutes. Peel the tomatoes and set the skins aside. Pass the tomato puree through a sieve; it should be fairly thick; if desired, cook it for a few minutes in a small saucepan over medium heat.

Oil the tomato skins and toast them in the oven at 100°C for about ten minutes, they should brown but not too much and become crunchy.

At the same time, toast the capers, being careful not to brown them. Then crush them in a mortar to obtain a caper powder. Set aside.

Pour 4 tablespoons of oil into a pan and heat, add the rice and toast, stirring constantly. Continue cooking, adding broth a ladle at a time. Proceed with cooking for 14 minutes.

Let it rest for two minutes and stir in the oil and grated Parmesan cheese (mantecatura).

Pour a couple of ladles of risotto into each plate, decorate with the yellow cherry tomato cream, the caper powder, the crunchy tomato peels and the aniseed leaves (Ghoa cress).