Toast the rice with the pasteurised shallot and alternate cooking with the vegetable broth and carrot centrifuge, using it all. Once cooked, add salt and pepper to taste and stir in the extra virgin olive oil, lime zest and a few drops of lime juice. Pour the risotto onto the plate and garnish with the lightly blanched glasswort, its powder, a few carrot tufts and the finger lime.
Recipe by Chef Fabio Silva
Photo: © Fulvio Cavadini