Pomo d’Oro risotto, provolone cheese and black cardamom

For the yellow tomato sauce:

3 cups organic yellow tomato purée

1/8 cup chopped onion

Extra-virgin olive oil

Salt

Chop onion and sauté in a pan with olive oil without letting it turn brown; add the yellow tomato purée. Add salt to taste and slowly cook the purée until it becomes a concentrated, dense sauce and all of the water evaporated.

For the risotto:

2 cups carnaroli rice

1 shallot, chopped

1/3 cup white wine

8 cups vegetable stock

½ cup shredded spicy provolone cheese

4 tablespoons butter

Extra-virgin olive oil

Salt

Sauté shallot in a pan with half of the butter and a splash of extra-virgin olive oil. Once softened, add the rice and stir constantly for a few minutes. Add the white wine. Add some salt and continue to let it cook, adding vegetable stock a little bit at a time. When the rice is almost finished cooking, add the heated yellow tomato sauce and take off the stove for 2 minutes. Place back on gentle heat, adding in the other half of the butter and the spicy provolone cheese, blending it until creamy.

For the oregano-flavored yellow tomatoes:

1½ cups yellow tomatoes

½ teaspoon fresh oregano

Extra-virgin olive oil

Salt

Cut the tomatoes in half, season with salt and cover them with extra-virgin olive oil and oregano in a pan. Sauté for a few minutes until heated through. Let them cool. Once cooled, drain and re-heat them slight just before serving with the risotto.

For the black cardamom powder:

½ teaspoon black cardamom

Extract the seeds from inside the cardamom pod and grind them in a spice or coffee grinder.

For the garnish:

¼ cup shredded spicy provolone cheese

½ teaspoon gold flakes (optional)

PRESENTATION: Place risotto on the plate, covering the plate entirely. Cover with the shredded provolone cheese, which will slightly melt with the heat of the rice. Gently place the tomato halves and dust with black cardamom powder and gold flakes.