CARNAROLI RISOTTO WITH TOMATO, BROCCOLI RABE PUREE, AND PARMESAN FONDUE

• 320 g Carnaroli rice
• 200 ml tomato puree
• One teaspoon of tomato concentrate
• Half a glass of white wine
• Vegetable broth, as needed
• 60 g butter
• 60 g Parmesan cheese
• 1 onion
• 2 tablespoons extra virgin olive oil
• 1 clove of garlic
• Salt

For the broccoli rabe cream:

• A bunch of broccoli rabe
• Extra virgin olive oil, as needed
• Salt

For the Parmesan fondue:

• 100 g Parmesan cheese
• 200 ml fresh cream

• Boil the broccoli rabe in plenty of salted water. Drain and then blend, adding a generous drizzle of olive oil. You should obtain a smooth puree. Set aside.
• Prepare a tomato sauce by sautéing a clove of garlic in a pan with 2 tablespoons of olive oil. Add the tomato puree and cook it through. Then add the tomato concentrate and dissolve it in the sauce.
• Meanwhile, prepare the fondue. Soak the Parmesan cheese in the cream and let it rest for half an hour. Then, transfer to low heat and, stirring continuously, melt the Parmesan in the cream. Keep warm in a bain-marie.
• For the risotto, finely chop the onion and let it gently sauté with a knob of butter until it becomes transparent. Add the rice and toast it until it is hot and glossy.
• Increase the heat and deglaze with white wine. When the wine has evaporated, add one or two ladles of broth and then add the tomato puree. Mix and add more broth when the previous one has dried up.
• Continue this process until the rice is fully cooked. At the end of cooking, cream the risotto with butter and Parmesan. Let it rest for 5 minutes before serving.