ingredients

240g Riso Gallo Gran Reserva carnaroli rice
1 shallot shallot
3 / 4L chicken broth
salt
50g of butter
100g grated Parmesan cheese

For the heart of garlic:
100g of pink garlic
3 egg yolks
50g of butter

For the jam:
500g of tomatoes in a cluster
250g of sugar
125g of white wine vinegar
50g of honey
1 small red onion
2 cloves garlic
1 red pepper powder

To fry:
flour
3 eggs
breadcrumbs
olive oil

Steps

Fried risotto, garlic heart and tomato jam

1. Make a classic parmesan risotto with the ingredients listed. As soon as it is cooked, pour it into a dish by spreading it and cover with a plastic film.

2. The heart of the garlic: scald the garlic, mix it with the yolks.

3. Fit the butter , add the garlic mixture. Form small balls and place in the freezer.

? Tomato jam

1. While the garlic hearts cool , scald the tomatoes, peel, seed them, cut into cubes. When cold, add the sugar, white vinegar, honey, chopped onion, garlic and chilli.

2. Mix and cook until a gelatinous mixture is obtained.

3. With the risotto: create spheres by putting in the center a heart of glazed garlic. Roll in flour and beaten eggs, bread with bread crumbs. Fry in boiling oil. Serve with the cold tomato jam.

A creation by Bruno Barbieri (Arquade restaurant, Pedemonte, Italy)