Acquerello Risotto with Roasted...Acquerello Risotto with Roasted Langoustines, Fermented Black Garlic, and Meyer Lemon Emulsion

An exquisite modern Italian dish featuring 7-year aged Carnaroli rice, sweet roasted langoustines, earthy black garlic puree, and a refreshing Meyer lemon air.

Ingredients

Cooking Instructions

1. 01

   Prepare the black garlic emulsion: Purée the black garlic cloves with 30ml of warm stock and a pinch of sea salt in a small blender until completely smooth. Transfer to a piping bag and set aside.

2. 02

   Prepare the Meyer lemon air: Combine Meyer lemon juice, 100ml warm water, a pinch of salt, and soy lecithin in a deep container. Submerge an immersion blender, aerating near the surface to create a stable foam. Set aside.

3. 03

   Toast the rice: In a wide heavy pan, heat 15ml olive oil over medium-low heat. Sweat minced shallots until translucent. Add the Acquerello rice and toast dry for 2 minutes until translucent at the edges and warm to the touch.

4. 04

   Cook the risotto: Deglaze the pan with white wine, stirring constantly until alcohol evaporates. Begin adding simmering crustacean stock one ladle at a time, letting the rice absorb liquid before adding more. Stir continuously for 15 minutes until al dente.

5. 05

   Sear the langoustines: Heat remaining olive oil and 15g butter in a cast-iron skillet over high heat. Season langoustines with salt and sear for 45 seconds per side until golden outside and juicy inside.

6. 06

   Mantecatura: Remove risotto from heat. Vigorously beat in cold cubed butter and grated Parmigiano-Reggiano to create a creamy wave texture (all'onda). Season with salt and white pepper.

7. 07

   Plate and serve: Spoon creamy risotto into warm flat bowls, tapping the base lightly to spread evenly. Pipe dots of black garlic puree, place seared langoustines on top, spoon Meyer lemon foam over top, and garnish with lemon zest and micro chervil.