Chef Diego Tampieri
La Campanella, Strada Campanella, 9 – Sandolo, Portomaggiore (FE)
Brown the onion in a little extra virgin olive oil. When it is browned add the rice, let it toast and blend with the white wine. Once it has evaporated, add a ladle of broth and the squash puree, rosemary and finely chopped Voghiera Garlic (Aglio di Voghiera DOP). Finish cooking with the broth, add salt, pepper and flavour with the nutmeg.
Spread 60 g of grated Grana Padano in a 24 cm diameter pan lined with a disc of baking paper and heat on the burner. When it is golden in colour, use a spatula to place the wafer on the bottom of a glass with a 7 cm base that has been turned upside down and wait for it to harden. Repeat this operation 4 times.
Brown the chopped Voghiera Garlic (Aglio di Voghiera DOP) in a little extra virgin olive oil, add the roughly chopped cooked red turnip, cook by covering with water or broth. Add the spices (bay leaves and juniper berries), salt and pepper. After cooking, use an immersion blender to make a cream.
Slice the garlic cloves and cook them slowly in a pan with sugar and water on a very low flame. When the garlic is soft, remove it from the flame and allow it to cool. It must have a honey-like consistency.
Spread the red turnip cream on the bottom of the dish, place the Grana Padano wafer at the centre, fill it with the risotto. In 4 points on the plate place small portions of caramelised garlic. As a garnish add four fried basil leaves on the risotto.
Ingredients
Directions
Brown the onion in a little extra virgin olive oil. When it is browned add the rice, let it toast and blend with the white wine. Once it has evaporated, add a ladle of broth and the squash puree, rosemary and finely chopped Voghiera Garlic (Aglio di Voghiera DOP). Finish cooking with the broth, add salt, pepper and flavour with the nutmeg.
Spread 60 g of grated Grana Padano in a 24 cm diameter pan lined with a disc of baking paper and heat on the burner. When it is golden in colour, use a spatula to place the wafer on the bottom of a glass with a 7 cm base that has been turned upside down and wait for it to harden. Repeat this operation 4 times.
Brown the chopped Voghiera Garlic (Aglio di Voghiera DOP) in a little extra virgin olive oil, add the roughly chopped cooked red turnip, cook by covering with water or broth. Add the spices (bay leaves and juniper berries), salt and pepper. After cooking, use an immersion blender to make a cream.
Slice the garlic cloves and cook them slowly in a pan with sugar and water on a very low flame. When the garlic is soft, remove it from the flame and allow it to cool. It must have a honey-like consistency.
Spread the red turnip cream on the bottom of the dish, place the Grana Padano wafer at the centre, fill it with the risotto. In 4 points on the plate place small portions of caramelised garlic. As a garnish add four fried basil leaves on the risotto.