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Elisir aglio nero Italy
RISOTTO WITH ITALIAN BLACK GARLIC CREAM
AND CRUNCHY SAUSAGE CRUMBS
AND CRUNCHY SAUSAGE CRUMBS
Black garlic risottoRecipe
PORTIONS: 2 PEOPLE
INGREDIENTS:
- 200 g. of carnaroli rice
- 5 cloves of black garlic Italy
- half a glass of white wine
- a drizzle of extra virgin olive oil
- fresh parsley
- sale
- a wedge of onion
- a large pork sausage
- broth for cooking rice
- 30 / 40 g. grated parmesan or parmesan (preferably seasoned)
- 2 large knobs of butter
METHOD
In a small pan, put the Italian black garlic cloves, 2 tablespoons of oil and half a glass of water, and a pinch of salt. When the mixture begins to bubble and fry, remove from the heat and blend everything with the mixer. Set aside.
In a small non-stick pan, crumble half the sausage and brown it well over low heat; turn off and set aside.
Heat the broth and in the meantime, in a pendulum clock, fry the oil with the chopped onion and when it turns golden, add half the crumbled sausage; and cook it for a while. Add the rice, toast it and then blend with the white wine. Let it evaporate, now add the hot broth a little at a time to the rice, halfway through cooking add the black garlic emulsion blended first, not all of it, leave about 3 tablespoons. Cook the rice, stir in the butter and then, off the heat, add the cheese. Serve the rice, sprinkle with the parsley and decorate with the crispy sausage. Put the 3 tablespoons of black garlic emulsion that was left over in the pan where the sausage was browned, let it reduce for a few seconds and pour over the rice.
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Elixir black garlic Italy