Risotto Camouflage mantecato alle vongole con polvere di aglio Nero di Voghiera, alloro, peperone crusco e salicornia croccante

Preparation

Clams:

Purge the 'poverazze' in salted water for at least 2 hours, then rinse them and pan-fry them with a little oil, a clove of garlic and the bay leaf. Deglaze with white wine, filter the cooking liquid and set aside. Shell most of the clams, leaving some whole for decoration.

Risotto:

Chop the shallot and fry it with a little oil, add the rice and toast it dry. Wet the rice with the filtered clam liquid, then continue cooking with the hot vegetable stock, stirring often. Halfway through cooking, add the shelled clams. When the rice is ready, stir in the butter or Parmesan cheese and season with salt and pepper.

Finishing and serving:

After briefly frying the cruschi peppers until crispy, crumble them. Blanch the salicornia for 30 seconds, pass it in water and ice, then pan-fry it with a little oil to make it crispy.

Now you can serve the risotto with the whole clams, the crispy salicornia and the crusco pepper crumble, completing and embellishing the dish with the sprinkling of aglio Nero di Voghiera in polvere.

Want to give your risotto an even more original touch? Put 2 teaspoons of black garlic powder from Voghiera together with the butter in the mantecatura