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!
