Alessandro Negrini and Fabio Pisani’s Risotto with Olive Oil, Shrimps and Oregano

Ingredients

• 12 Sanremo purple shrimp
• 120g cherry tomatoes
• 50g carrot
• 50g onion
• 1 clove of garlic
• 50g Nocellara extra-virgin olive oil
• 1L water
• 6g salt
• 50 g Apulian string cherry tomatoes
• 1 Monterosso anchovy chopped and desalted
• 8 basil leaves
• salt
• 12 shrimp tails
• 4g salt
• 200g Carnaroli Gran Riserva rice
• 20g Tropea spring onion chopped
• 30g chopped buffalo Burrata
• 20g desalted Pantelleria capers
• lemon (grated rind)
• 10ml white wine
• 900g fish stock
• 10g Nocellara extra-virgin olive oil for the cooking
• 30g Nocellara extra-virgin olive oil for stirring
• whole marine salt
• 8 dill leaves
• 8 mint leaves
• Vendicari oregano