A.O.P. risotto with black garlic, fresh chilli and parsley sauce

A.O.P: a great classic of Italian cuisine, garlic, oil and chilli, revisited in an elegant key: it becomes risotto and is enriched with the aromatic depth of black garlic, with a parsley sauce for balance and freshness. The result is an intense, surprising, contemporary dish.

Gourmet Recipes
First course

Ingredients for 4 persons

Risotto

320 g Carnaroli rice
4 teaspoons of cream of black garlic
2 teaspoons of black garlic powder
50 g butter
40 g grated Parmesan cheese
1 l vegetable stock
1 fresh chilli pepper
2 tablespoons of extra virgin olive oil
Salt to taste

Parsley sauce

1 bunch of parsley (leaves only)
1 shallot
1 small potato (approx. 80 g)
Vegetable stock q.b.
Salt to taste

Preparation

Risotto: In a saucepan, heat the oil and toast the rice over high heat for 2 minutes, then cook adding the hot stock a little at a time. When the rice is al dente and creamy, stir off the heat with butter, Parmesan and cream of black garlic. Stir well and adjust the salt.

Parsley sauce: Blanch the parsley leaves for a few seconds in salted water and cool them in water and ice. In a saucepan, stew the shallot with a little oil, add the diced potato and cover with vegetable stock. Cook until soft, add the parsley, bring back to the boil and whisk. Pass through a fine sieve.

Impiety: Arrange the risotto on soup plates. Garnish with drops or spirals of parsley sauce, fresh red pepper flakes and a sprinkling of black garlic powder. Complete with a drizzle of raw extra virgin olive oil for a final touch of roundness.

For a stronger taste, you can brown two cloves of white garlic at the beginning, before roasting the rice

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