Black Garlic, Iodine, and Sea Urchin Risotto

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Risotto with Voghiera Black Garlic with Iodine and Sea Urchins

After a brief, refreshing summer break, we’re resuming our culinary tour in the company of Chef Mattia Borroni and Azzurra Gasperini. Fall is just around the corner, but here and there we can still find traces of salt and sand—reminders of the summer that has just passed. Here’s a tribute to the sea and its saltiness!

Gourmet Video Recipes, Recipes
First course
Dietary preference: All

Ingredients for 4 servings

400 g Carnaroli rice
4 cloves of Voghiera DOP garlic
Oil
Chili Pepper
1 Dried kombu seaweed for broth
2 liters of water
Celery, fennel, onion, and white fish bones
30 g Parmigiano
Voghiera Black Garlic Cream
8 Sea Urchins
Dehydrated seaweed powder
Lemon

PROCEDURE

We begin by blanching the Voghiera garlic 5 times starting from cold water, taking care to change the water at each step, then blend the heads with oil and chili pepper until creating a cream that we will then use to stir into the rice. Store it in the refrigerator.

In a pot, prepare the fish stock: in 2 liters of cold water add the aromatics, the white fish bones and the kombu seaweed, then let simmer for at least 20 minutes. It is important not to salt the stock obtained this way.

Toast the carnaroli rice in a saucepan, salt it and add the stock gradually as the rice dries out, cooking over moderate heat for about 12 minutes. Then remove it from the heat and stir in a spoonful of the cream prepared previously, Parmesan, extra virgin olive oil and a few drops of lemon juice.

Serve on the plate garnishing with drops of Voghiera Black Garlic cream, sea urchins and dehydrated seaweed powder.

Enjoy your meal and… see you in the next episode with NeroFermento’s video recipes!

The edible parts of sea urchins are the gonads, which contain the eggs. They can be recognized by their color—ranging from ochre yellow to vermilion red—and their distinctive star-shaped arrangement.

SHARE YOUR RECIPE

Do you have a recipe featuring our Nero di Voghiera garlic that you are particularly proud of? Share it with us by writing to ricette@nerofermento.it with the ingredients, method, and a high-quality photo of the result; we will publish the most interesting ones on this blog and our social media channels!

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