Preparation
For the Carmagnola pepper juice:
Clean the peppers by depriving them of seeds and indigestible white parts, extract the juice through an extractor, filter the liquid obtained.
For the Robiola di Roccaverano:
Break the Robiola into a jug, dress it with a little extra virgin olive oil, a little salt, a little pepper, a little lemon zest.
Blend it with an immersion blender and transfer it to a sac à poche.
For St. Peter's Wort:
Arrange the St. Peter's Wort and the extra virgin olive oil in 1/2 proportions in a thermomix, blend for 6 minutes at 90°.
Filter the oil by gravity in a cold boule.
For the Carmagnola pepper oil:
Clean the peppers by depriving them of seeds and indigestible white parts. Cut them into strips. Dry them at 65° for 12 hours.
Arrange the peppers and extra virgin olive oil in a thermomix and proceed as for St. Peter's Wort.
For the salted lemon:
Cut the lemons into quarters, depriving them of the seeds, mix them with salt and sugar, condition them under vacuum by degassing 3/4 and cook for 35 minutes at 84°.
Cooking risotto:
Gently toast the rice in a small saucepan without fat, deglaze with the pepper juice, continue wetting with more juice and hot water.
Halfway through cooking, add a drizzle of oil and a knob of butter, continue until cooked for 12 minutes, remove the rice from the heat and proceed by adding EVO oil, butter, acid butter, Parmesan.
Cover with a cloth and leave to rest for 3/4 minutes after which you can proceed with the creaming.
Plating:
Arrange the Robiola di Roccaverano on the bottom of the plate, pour the creamed rice over it, draw irregular textures on the surface of the rice with the St. Peter's grass oil and the Carmagnola pepper oil and the salted lemon
