Black garlic risotto, yogurt cream with shrimp and squid ink coral

Black garlic risotto, yogurt cream with shrimp and squid ink coral

The rice is a typical first course of Italian cuisine, originally from Lombardy then spread throughout northern Italy and now present in numerous versions throughout the country.

There are many variations, today our chef Laima offers a special and interesting proposal not to be missed!

Procedure

The first is to prepare the coralPut in a container water, oil, flavour and the squid ink.

Emulsify very well with a mixer in order to obtain a liquid and homogeneous sauce.

Heat a non-stick pan for a couple of minutes and pour a few tablespoons of the emulsion.

Cook over medium heat. The mixture will start to fry and the water will evaporate. The waffle begins to become crunchy and to prick, like a coral.
When it is dry, it is time to take it gently with a spatula and put it on a sheet of absorbent paper to cool!

Continue until all the mixture is consumed.

Then prepare the broth with black garlic. In the vegetable broth, dissolve the black garlic cloves, then blend lightly.
Use about 5 cloves of black garlic. Keep broth warm.

In the meantime, brown the rice with a slice of butter

Add the white wine and let it evaporate. Begin to cook the risotto adding little by little the black garlic broth. 5 min before the risotto is cooked add a
spoon of Parmesan and extra virgin olive oil and stir.

Meanwhile prepare the Greek yogurt cream. Simply stirring all the ingredients for the cream until
diventa una crema liscia.
Let's take shrimp pre-cooked tropical. We cut into equal pieces. We add a drizzle of extra virgin olive oil and a
pinch of salt. Season everything.

Take a round dish. Put the risotto, decorate with yogurt cream and shrimp. Add some coral on top and to finish a drizzle of extra virgin olive oil.

Enjoy from Bu-Net!