Gin in risotto? A revelation, as long as you follow Alessandro Gilmozzi's recipe step by step! Here are his tips for using Gilbach Gin in the preparation of this delicious “all'onda” first course.
Photo by Carlo Baroni
Ingredients for 10 people
- 500 g Acquerello 7-year rice
- Extra virgin olive oil
- 100 g butter
- 1 liter water
- Sloe powder
- Elderflower powder
- Juniper powder
For the gin
- 100 g Gilbach Gin
- 100 g extra virgin olive oil
- 5 g ivy pollen
Procedure
For the gin
Emulsify everything and place in a siphon after filtering.
When ready to use, spray with nitrogen to form frozen popcorn (to create the expectation of solid to liquid).
For the rice
Toast and add only water. Cook for 11 minutes, rest for 1 minute, then stir in cold oil and a little butter.
Finish with the powders, sprinkling the juniper powder underneath and serving the popcorn on the side.
Enjoy your meal!
Contact
El Molin
Via Muratori, 2, 38033 Cavalese TN
Phone: 0462 34007
