Blend and strain tomatoes through a fine-mesh cloth overnight; they should yield about 1 litre of water.

Cook in the oven at 480 °F for 15 minutes, then blend everything. Season and strain. Keep in the fridge.

Blanch the basil leaves. Then, using an immersion blender, blend with water (as needed) and emulsify with olive oil. Strain. Keep in the fridge.

Rinse salted capers under water for 30 minutes. Then dry overnight in a dehydrator or in the oven at low temperature. Toast in a hot non-stick sauté pan until capers are smoking and evenly charred. Allow to cool and pulverise in a blender.

First blanch and peel the tomatoes, chilling them in iced water. Then cut them in half and season with (1:1 ratio) salt and sugar and a touch of olive oil. Dehydrate them for 6 hours at 130 °F.

Toast the rice in a wide bottomed pot (dry without any fat). Deglaze with warm tomato water and stir. 'Risottare' for about 14 minutes until the water has been absorbed by the rice and the bottom of the pan is visible as you stir. Finish with honey, butter and Parmigiano Reggiano. Salt to taste. Remove rice from the pot and pour into a tray to cool.

Risottare the Carnaroli. Pour caper powder lightly into the middle of the plate then place risotto over the caper powder. Finish the top surface of the rice by disguising it as a pizza with the pomodorini, basil cream, the stracciatella of the burrata and dehydrated cherry tomatoes. Have fun with it and enjoy.