Risotto San Marzano

Preheat the oven to 120°C/gas mark 1/4

To begin, place the San Marzano tomatoes on a greaseproof paper sheet with a drizzle of olive oil. Cook in the oven for approximately 2 hours until dry

Meanwhile, make the basil cream. Clean and wash the basil leaves, blanch for 10 seconds then transfer to ice water to cool. Drain the basil and add to a blender with the rest of the ingredients. Blitz until smooth

To cook the risotto, add a dash of olive oil to a large saucepan and sauté the shallots. Toast the rice in a separate, non-stick pan before mixing with the shallots

Cook the risotto, alternating between a ladle of the mozzarella water then a ladle of vegetable stock, stirring until the rice is ready

When cooked, stir in the buffalo ricotta mixed with a spoonful of the mozzarella water and the chopped mozzarella. Season with salt and pepper

Divide the rice between four plates and place the dried San Marzano tomatoes in the centre. Garnish with sprigs of mint and basil, the basil cream and a sprinkle of extra virgin olive oil and salt