Rice veloutè with dorati, yellow cherry tomatoes and mustard pesto

12 Datterini gialli interi in succo - Yellow grape tomatoes in juice - XM1X

120 g. Riso Arborio - Arborio rice - RA1

20 ml. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

30 g. Pesto di Senape - Mustard seeds & leafs pesto - KK7

50 g. Grancrema al Parmigiano Reggiano D.O.P. - Grancrema cheese sauce with Parmigiano Reggiano PDO - KH1

60 g. Dorati - TN1

q.s. Buon brodo (vegetale) - “Buon Brodo” Vegetable Stock - BC1

q.s. Wild Fennel

50 ml. Prosecco wine

30 g. Shallots, chopped sautè

Method

Serve 4

In a pan toast the rice with the oil, deglaze with the prosecco, when evaporated add the shallot and the boiling broth. When cooked, stir in the parmigiano sauce. Blend everything in a mixer adding some broth, filter everything in a colander. If necessary, add more broth. Pour the mixture on the plate, garnish with Yellow cherry tomatoes, Dorati tomatoes, Mustard Pesto and wild fennel.