Sous vide risotto dressed with tomatoes

Surprise your guests with the sous vide risotto dressed with tomatoes recipe for a gourmet dinner. The different varieties of tomatoes will enhance the risotto flavor.

Cooking note:
Do not rinse the rice to leave its outer layer intact;
It is better to crush the peppercorns to make it especially flavorful.

• Cut pink tomatoes in halves. Put them along with shallots, basil, salt and pepper in a vacuum bag and deaerate it. Immerse everything in a sous vide container at 72°C and cook for 2 hours. After it's done, mix the contents and filter through a thin colander. It'll be added to the rice later.
• Cut the cherry tomatoes in halves and grill them. Then mix with the shallots, salt and pepper. Pour the mix into container and place it in the chiller to freeze. All this is going to turn into a some sort of a “tomato ice cream” later.
• Fry the onion in a pan, but not until golden brown. A slightly transparent onion is good enough. Then add rice to it and give the whole thing a stir.
• Add two cups of hot clear vegetable soup to the rice from the first step of this cooking recipe (i.e. pink tomatoes, shallots, basil, salt and pepper), and continue stirring risotto until it takes all the soup.
• Remove the pan from heat and leave it chilling for 2 minutes. At the end, lay out cubes of cold butter and grated cheese on the rice and give it a good but at the same time gentle stir to make sure the butter and cheese are evenly distributed.

Serving

Dish out risotto to plates and garnish it with jerky tomatoes. Next, put sliced pink tomatoes with one scoop of tomato ice cream in the center of each slice.

If you're into adding a sweet flavor to the dish, you can use the smoke out of Beechwood wood chips. It can be obtained by burning chips in a smoker box. The smoke emitted during this process must come into contact with the food.