Stout risotto, sweetbreads, artichokes and nougat | Terry Giacomello

Ingredients for 2 persons

• 1 double stout beer
• 240 g carnaroli rice
• 1 veal sweetbread
• 1 whole artichoke
• Thyme to taste
• Butter to taste
• Lemon to taste
• Salt to taste
• 250 ml vegetable stock
• 800 g of Alicante nougat

Procedure

For the artichoke

Clean the artichoke in water and lemon, remove the stem and vacuum pack it with salt, thyme and butter. Cook it at 90°C for 40 minutes. Once cooked, blend it and reduce it to a puree.

Cut the artichoke heart with a slicer and fry it at 140°C.

For the sweetbreads

Place the sweetbreads overnight in water and ice and blanch them in water and vinegar.

Cut them into small pieces and set aside.

For the nougat sauce

Blend nougat with vegetable stock until reduced to a thick puree.

For the risotto

Proceed in cooking as for a normal risotto: toast it by wetting it with beer and adjust the salt.

Once cooked start the mantecatura with butter and lemon juice.

Let it rest 2 minutes and in the meantime sauté the sweetbreads with clarified butter and glaze them at the last moment with meat stock.

Dish composition

Place a layer of artichoke sauce alternating with the risotto on a plate, then add the sweetbreads on top of the rice, fried artichokes and nougat puree, helping yourself with a sac a poche. Place a few shiso leaves as decoration.

Photo by Gianluca Poli