RISOTTO WITH ITALIAN BLACK GARLIC CREAM 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
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 begins to bubble and fry, remove from the heat and blend everything with the 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 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.
