Risotto alla marinara, mussels, and black lime | Francesco Apreda | Chef Recipes | Reporter Gourmet

Ingredients

• 1,200 g datterini tomatoes
• 7 g salt
• 7 g sugar
• 7 g vinegar
• 2,400 g mussels
• 1 clove garlic
• 200 ml tomato water
• 8 g dried oregano
• 1 stick lemongrass
• 40 g parsley
• 1 white onion
• 125 ml white wine
• 80 ml white wine vinegar
• 125 g butter
• 125 g cherry tomatoes
• 125 g extra-virgin olive oil
• ½ clove of garlic
• 5 g dried oregano
• 5 g basil
• 5 g anchovies in oil
• 400 g Carnaroli rice
• 1 shallot
• 80 ml white wine
• Extra-virgin olive oil and salt