Buffalo risotto

This recipe expresses sublime creaminess and the maximum in Italian culinary style. The rice is al dente, very al dente, preserving its tactile and flavorful identity- immaculate - submerged in cream, the essence of milk, with buffalo ricotta and stracciatella cheese - - wikipedia -. This southern simplicity, mature, wise and erudite, embodies the quintessential gastronomy of country, seasoned with characteristic audacious and daring. Magnificent specks of tomato, olives, capers, oregano and oil that brings light and color to a form that clearly reminds one of pizza.

• 280 g rice
• 120 g stracciatella cheese (the stringlike curds from the inside of a burrata cheese
• 60 g fresh buffalo ricotta (cow's milk is an acceptable substitute) 10 g sun dried tomatoes8 g olives8 g Pantelleria capers16 fresh oregano leaves1 cup dry white wine
• 40 g Pantelleria extra virgin olive oil
• For cooking the rice
• 1 l water
• 1 l fresh whole milk

For the cream of stracciatella and ricotta cheeses:
Combine the stracciatella and ricotta with a pinch of salt and emulsify until it acquires a creamy consistency.

Brown the rice in a pan and add the white wine; leave to evaporate and begin to add the milk and water, previously mixed together and brought to a boil.
Cook the risotto, adjusting the salt and pepper as you go; the rice should become very soft and creamy without being soupy.
When finished, dress with Pantelleria virgin olive oil and Parmesan.
Start by pouring about 40 g of stracciatella onto a plate, top with the rice, sprinkle with the sun-dried tomato powder and add the cubed tomatoes, chopped olives, capers and finish with the fresh oregano.Finish the plate with a dollop of Pantelleria extra virgin olive oil.