Black Garlic Risotto

Ingredients (2 people)

• 1 onion
• 700 ml vegetable broth
• 10 cloves of black garlic
• 50g butter
• 60 g Parmesan cheese
• 200 g arborio rice
• 1 lemon
• 50 ml dry white wine
• Salt to taste

Preparation

1. Grate the Parmesan cheese and prepare the crispy ones by placing four small piles on a baking tray covered with a silpat or parchment paper. Bake at 180ºC for 5 minutes or until they begin to brown. We let it cool until ready to serve.
2. We crush the garlic cloves together with the vegetable broth, transfer it to a saucepan and keep it warm over very low heat while we continue preparing the rest of the ingredients.
3. Peel and cut the brunoise onion finely and sauté it in a saucepan using half the butter. When the onion is translucent, add the rice, stir and fry for a minute.
4. Next we add the white wine, increase the heat and let the alcohol evaporate before starting to add the broth. We will do this saucepan by saucepan, without adding the next until the rice has absorbed all the liquid.
5. We stir throughout the process so that the rice releases its starch and binds the grains, turning it into a creamy bite.
6. After 18 minutes our risotto will be almost ready and we will only have to add the grated Parmesan cheese and the rest of the butter.
7. We stir, adjust the salt level if we consider it necessary and let it rest for a few minutes before serving with the crunchy Parmesan and lemon zest all over the surface.