Preparation

Risotto: In a saucepan, heat the oil and toast the rice over high heat for 2 minutes, then cook, adding the hot broth a little at a time. When the rice is al dente and creamy, remove from the heat and stir in butter, Parmesan, and black garlic cream. Mix well and season with salt to taste.

Parsley Sauce: Blanch the parsley leaves for a few seconds in salted water, then cool them in ice water. In a small saucepan, sauté the shallot in a drizzle of oil, add the diced potato, and cover with vegetable broth. Cook until tender, add the parsley, bring back to a boil, and purée. Strain through a fine sieve.

Plating: Spoon the risotto into deep plates. Garnish with drops or swirls of parsley sauce, thin slices of fresh chili pepper, and a sprinkle of black garlic powder. Finish with a drizzle of extra-virgin olive oil for a final touch of richness.