PROCEDURE
Let's start blanching Voghiera garlic five times starting with cold water, taking care to changing the water at each step, then we shake heads with oil and chilli pepper to create a cream which we will then use to whip the rice. Store it in the refrigerator.
In a pan, prepare the fish brothin 2 litres of cold water add the perfumes, the white fish bones and thekombu seaweedthen let it simmer for at least 20′. It is important do not salt the broth thus obtained.
We then roast the carnaroli rice in a saucepan, add salt and stock as the rice dries out, cooking it over a moderate heat for about 12′.. Then remove it from the fire and whipped with a spoonful of cream previously prepared, parmesan cheese, oil extra virgin of olive and a few drops of lemon juice.
We serve on the plate garnishing with creamy spots of black garlic from Voghiera, hedgehogs by sea and dust of dehydrated seaweed.
Enjoy your meal and... to next instalment with NeroFermento video-recipes!
