Risotto Aglio, Olio e Peperoncino

Method

1. Blanch four peeled garlic cloves in salted water with a splash of vinegar for 10 minutes.
2. Blend the blanched garlic with some of the cooking water and olive oil to obtain a creamy sauce.
3. Sauté chopped parsley and chili pepper in olive oil.
4. Bring a pot of salted water to a boil. Remove the stems from the parsley (if still attached) and add the rice, deglazing with white wine.
5. Add the garlic cream and some of the boiling water during cooking, stirring occasionally.
6. Once the rice is cooked, mantecatura (finish) with a drizzle of olive oil, cover, and let rest for 2 minutes.
7. Plate the risotto and garnish with chopped parsley, a twist of black pepper, and a drizzle of olive oil.