Garlic, oil and chilli risotto

Garlic, oil and chilli risotto

Garlic, oil and chilli risotto

(Recipe for 4 people)


200 g Carnaroli rice
80 g blond onion
80 g celery
80 g carrot
80 g leek
2 heads of fermented black garlic (approx. 60 g)
30 g fresh chilli pepper
1 bunch of parsley
250 ml of Casaliva Garda EVO oil
150 g Grana Padano Riserva
200 ml white vinegar
20 g coarse salt


Clean the vegetables and immerse them cold in a pot with 4 l water. Add salt and bring to the boil slowly. Simmer for 25 minutes and strain, keeping warm.

Reduce the white vinegar by 50% in a small saucepan with a clove of onion and very little salt, then keep it aside after filtering, possibly in a dropper bottle.

Peel the black garlic and put it in the blender with 50 ml oil and 20 ml hot stock. Blend everything to a pomade and set aside.

Remove the seeds and stalks from the chillies, set one aside and, with the help of the extractor, make juice from the others, which you emulsify with 50 ml of oil and then vacuum-cook for 2 hours at 63 °C.

A simpler alternative is to blend the chilli with the oil. In both cases, strain the mixture until you obtain a chilli oil, which in the first case will have a higher capsaicin concentration.

With the chilli kept aside, cut a brunoise and keep it aside for garnish at the end.

After washing, process the bunch of parsley in the extractor to obtain a chlorophyll, emulsify the resulting liquid with 20 ml oil and place it in the bottle.

Pour a few drops of oil into a saucepan and add the rice, which you heat for 2 minutes, stirring continuously. Add the hot stock and achieve a hot/hot reaction (very important for the risotto to cook properly) by covering the rice by at least 2 cm above its surface.

Now add the black garlic pomade (2 tablespoons) and 3 drops of chilli oil per portion. Cook for 14 minutes, stirring occasionally.  If necessary, add liquid while cooking, although it is best to cook the risotto with the right amount of stock in one go.

Now cream the risotto with the Grana Padano Riserva, the remaining EVO oil and 4 drops of reduced onion-flavoured vinegar. The whisking must be very dynamic in order to whisk the risotto properly (the use of a rubber pastry spoon is recommended).

Let the risotto rest for 1 minute with the lid on, then adjust the tenderness by adding a little more stock if necessary.

Pour the risotto onto a warm plate and gently spread it out. Garnish with a few chilli squares and a few drops of parsley chlorophyll.

Serve exclusively with a tablespoon.