Star anise risotto with scorzonera and kale powder | Antonio Guida

For the cream of scorzonera

• 1 kg of scorzonera
• 20 g confit shallot
• 2 g confit garlic
• 2 pc star anise
• 2 l stock
• 4 l water
• White wine
   

Procedure

Brown 1kg scorzonera with garlic, shallots and aniseed. Deglaze with wine, allow to evaporate; moisten with broth and water. When well tender mix to make a smooth cream. Strain and save the cooking water.
 

For the cream of scorzonera rice

• 200 g rice
• Broth
• Parmigiano cheese
• Butter
• Cream of scorzonera
   

Procedure

Cook the rice like an overcooked risotto; mix to a smooth cream, adding the cream of scorzonera.
 

For the red wine reduction

• 6 bottles of red wine
• 300 g of stock
• 500 g of fumet
• 20 g butter
   

Procedure

Reduce the wine to 700g. Reduce the fumet to 100g. Combine reduced wine, stock, reduced fumet and thicken with butter.
 

For the black cabbage powder

• Black cabbage leaves
   

Procedure

Dry the kale leaves on the griddle at 80°C (or level 1). Once dry, mix and pass through a fine sieve.
 

Dish composition

• Parmigiano Reggiano cheese
• Castelmagno cheese
• Normandy butter
• Sour butter
• Star anise
   

Procedure

Cook the rice 11 minutes, adding for each serving one whole star anise. Two minutes into cooking, add one tablespoon of cream of scorzonera for each serving.
Cream with 1/3 butter, 1/3 sour butter, Castelmagno, Parmigiano, oil and soy. Remove the star anise. Serve in the center of the plate. Sprinkle the kale powder over the rice; arrange the cream of rice around it and the wine reduction on top.