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Elisir aglio nero Italy
RISOTTO WITH BLACK GARLIC CREAM ITALY
AND CRISPY SAUSAGE CRUMBS
Black garlic risottoThe recipe
SERVINGS: 2 PEOPLE
INGREDIENTS:
- 200 g Carnaroli rice
- 5 cloves of Italian black garlic
- half a glass of white wine
- a drizzle of extra virgin olive oil
- fresh parsley
- salt
- a clove of onion
- a large pork sausage
- broth for cooking the rice
- 30 / 40 g grated Grana or Parmigiano (better if aged)
- 2 large knobs of butter
METHOD
- For the black garlic emulsion:
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 starts to bubble and sizzle, remove from the heat and blend everything with a mixer. Set aside.
- For the crispy sausage:
In a small non-stick pan, crumble half the sausage and brown it well over low heat; turn off and set aside.
- For the rice:
Heat the broth and in the meantime in a pot sauté the oil with the chopped onion and when it turns golden add half the crumbled sausage; brown it for a while. Add the rice, toast it and then deglaze with the white wine. Let it evaporate, now add the hot broth to the rice a little at a time, halfway through cooking add the previously blended black garlic emulsion, not all of it, leave about 3 tablespoons. Finish cooking the rice, stir in the butter and then, off the heat, the cheese. Plate the rice, sprinkle with 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.
©All rights reserved
All rights reserved
Elisir black garlic Italy