Ingredients:
- Onion100 g
- Vegetable stock700 ml
- Black garlic cloves (one whole bulb)10
- Butter40 g
- Parmesan cheese60 g
- Arborio rice200 g
- Linden tree1
- White wine (dry) 50 ml
- Salt (optional)
Preparation:
- Grate the Parmesan cheese and prepare the croustillants by placing four small mounds on a tray lined with Silpat or baking paper. Bake them at 180°C for 5 minutes or until they begin to brown. Allow to cool until ready to serve.
- Crush the garlic cloves with the vegetable stock, put them in a saucepan and keep them warm over very low heat while continuing to prepare the rest of the ingredients. Next, peel and finely brown the onion and sauté it in a saucepan, using half of the butter as fat.
- When the onion is translucent, add the rice, stir and fry for one minute. Then add the white wine, turn up the heat and let the alcohol evaporate before adding the stock. We do it ladle by ladle, without adding the next one, until the rice has absorbed all the liquid.
- Stir throughout the process so that the rice releases its starch and binds the grains together, making it a creamy morsel. After 18 minutes our risotto is almost ready and we just need to add the grated Parmesan cheese and the rest of the butter. Stir, adjust the salt if necessary and let it rest for a few minutes before serving with the parmesan crisp and lime zest.
