{"id":8493,"date":"2024-05-05T14:41:51","date_gmt":"2024-05-05T12:41:51","guid":{"rendered":"https:\/\/www.nerofermento.it\/ricetta\/risotto-with-voghiera-black-garlic-with-iodine-and-sea-urchins\/"},"modified":"2026-08-19T10:27:25","modified_gmt":"2026-08-19T08:27:25","slug":"risotto-with-voghiera-black-garlic-with-iodine-and-sea-urchins","status":"publish","type":"ricetta","link":"https:\/\/www.nerofermento.it\/en\/ricetta\/risotto-with-voghiera-black-garlic-with-iodine-and-sea-urchins\/","title":{"rendered":"Risotto with Voghiera Black Garlic with Iodine and Sea Urchins"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"8493\" class=\"elementor elementor-8493 elementor-6349\" data-elementor-post-type=\"ricetta\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2b9ddbb e-flex e-con-boxed e-con e-parent\" data-id=\"2b9ddbb\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9eb9b1a elementor-widget__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"9eb9b1a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"fusion-text fusion-text-4\"><div class=\"fusion-text fusion-text-4\"><div class=\"fusion-text fusion-text-4\"><h2>PROCEDURE<\/h2><p>We begin by <strong>blanching the Voghiera garlic 5 times<\/strong> starting from cold water, taking care to <strong>change the water<\/strong> at each step, then <strong>blend the heads<\/strong> with oil and chili pepper until creating a <strong>cream<\/strong> that we will then use <strong>to stir into the rice<\/strong>. Store it in the refrigerator. <\/p><p>In a pot, prepare the <strong>fish stock<\/strong>: in 2 liters of cold water add the <strong>aromatics<\/strong>, the <strong>white fish bones<\/strong> and the <strong>kombu seaweed<\/strong>, then let simmer for at least 20 minutes. It is important <strong>not to salt the stock<\/strong> obtained this way. <\/p><p><strong>Toast the carnaroli rice<\/strong> in a saucepan, salt it and add the stock gradually as the rice dries out, <strong>cooking over moderate heat for about 12 minutes<\/strong>. Then remove it from the heat and <strong>stir in a spoonful of the cream<\/strong> prepared previously, <strong>Parmesan<\/strong>, <strong>extra<\/strong> <strong>virgin<\/strong> olive <strong>oil<\/strong> and a few drops of <strong>lemon juice<\/strong>. <\/p><p>Serve on the plate <strong>garnishing<\/strong> with <strong>drops of Voghiera Black Garlic cream<\/strong>, <strong>sea<\/strong><strong> <\/strong><strong>urchins<\/strong> and <strong>dehydrated seaweed<\/strong> powder.<\/p><p>Enjoy your meal and\u2026 see you in the <strong>next episode<\/strong> with NeroFermento&#8217;s video recipes!<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4b17a94 elementor-widget__width-inherit elementor-widget elementor-widget-video\" data-id=\"4b17a94\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/www.youtube.com\\\/watch?v=VXg6rkpRkLw&quot;,&quot;autoplay&quot;:&quot;yes&quot;,&quot;play_on_mobile&quot;:&quot;yes&quot;,&quot;mute&quot;:&quot;yes&quot;,&quot;loop&quot;:&quot;yes&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"featured_media":8477,"template":"","categorie_ricette":[177,176],"preferenza_alimentare":[180],"prodotti_nelle_ricette":[185],"tag_ricetta":[186],"class_list":["post-8493","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","categorie_ricette-gourmet-video-recipes","categorie_ricette-recipes","preferenza_alimentare-all","prodotti_nelle_ricette-cream","tag_ricetta-first-course"],"_links":{"self":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta\/8493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta\/8493\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media\/8477"}],"wp:attachment":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media?parent=8493"}],"wp:term":[{"taxonomy":"categorie_ricette","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/categorie_ricette?post=8493"},{"taxonomy":"preferenza_alimentare","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/preferenza_alimentare?post=8493"},{"taxonomy":"prodotti_nelle_ricette","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/prodotti_nelle_ricette?post=8493"},{"taxonomy":"tag_ricetta","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/tag_ricetta?post=8493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}