Water-cooked risotto with burrata, citron and mint

I prepare a saucepan with about 2 litres of water and bring it to the boil. I put the rice in a dry pan and toast it for a few minutes; no sautéed base is needed.

I place the back of my hand over the rice to check that it is hot.

I add the boiling water and cook the rice, adding a little salt. I taste it at the end to check the seasoning.

I remove the rice from the heat while still al dente and moist, and add a tablespoon of vinegar for the right acidity.

I add very cold butter in small pieces; the temperature contrast makes it creamier.

I add the Parmesan and stir, moving the pan backwards and forwards. It should be creamy and flow in waves.

I spoon the rice onto plates, add torn burrata, a few mint leaves, a generous grating of citron zest and a grind of pepper.

I serve straight away: I assure you it is delicious.

A recipe from "Cucina Italiana". This cooking method by chef Davide Oldani involves dry-toasting without fat, a sautéed base or white wine, gradually adding only water instead of stock. The original describes it as making the dish easier to digest.