Chef Juan Cruz Alberico was born in Argentina and grew up in Italy, a country that marked his culinary style. He has worked in several Michelin-starred restaurants in Italy and Spain, which has allowed him to broaden his technique and enrich his vision of cuisine with a wide culinary vocabulary.
He currently lives in Valencia, where he continues to explore new forms of gastronomic expression.
Risotto of galleys with De Wildt mandarins and Shikwasa
1. Vegetable stock
200 g onion
100 g vine tomato
20 g garlic
150 g cabbage
160gr carrot
150 g leek
water
Preparation
1.1 Arrange the vegetables in a pot and cover with water.
1.2 Cook over low heat for two hours.
1.3 Filter the broth and set aside.
2. Mandarin paste
3 Shikwasa mandarins
3 De Wildt mandarins
250 g salt
150 ml water
Preparation
2.1 Peel the mandarins and reserve the pulp.
2.2 Cover the citrus peel with salt. Leave to stand for 24 hours.
2.3 After this time, rinse well and blanch for 10 minutes in boiling water.
2.4 Remove the seeds and fibres from the pulp. Once cleaned, cook the pulp with the water over medium heat for 20 minutes until reduced.
2.5 Combine both preparations (blanched rinds and reduced pulp) in a food processor and blend until smooth and lump-free.
3. Mandarin sauce
500 ml vegetable stock (preparation point 1)
90 g mandarin paste (preparation point 2)
20 g butter
45 g miso
Preparation
3.1 Heat all the ingredients over a medium heat until a reduction of approximately 200 ml is achieved.
3.2 Remove from the heat and emulsify with the butter until a smooth, glossy sauce is obtained.
4. Thyme oil
50 g thyme leaves
30 g parsley leaves
50 ml olive oil
Preparation
4.1 Blanch the herbs in plenty of salted water for one minute. Quickly transfer them to an ice water bath to stop the cooking process.
4.2 Drain the herbs well and crush them together with the oil in a food processor until smooth.
4.3 Filter the oil through a fine cloth and place in a piping bag. Leave to stand in the fridge overnight (in this way we will obtain a clear and clean oil).
5. Joux de galleys
Heads and shells of 10 large squid (reserve the bodies of the squid to decorate the risotto).
1 medium potato
100 g onion
30 g garlic
2 vine tomatoes
50 g carrot
50 g cabbage
Juice of 1 Shikwasa
50 ml dry white wine
Preparation
5.1 Leave the shrimp carcasses to air-dry in the refrigerator for two hours.
5.2 In a pan with plenty of oil, brown the shrimp shells.
5.3 Add the chopped vegetables and brown together for 5 minutes.
5.4 Add the white wine and, to cool the mixture, add about 5 ice cubes with water. Cook over a medium heat for 1 hour.
5.5 Filter through a cloth strainer and return the liquid to the pan until it reduces to a thick consistency.
5.5 Finally, add the Shikwasa juice and adjust to taste.
6. Risotto
Carnaroli rice
Parmigiano
Extra virgin olive oil
Broth from the galleys
Preparation
6.1 Use the leftover vegetables, shells and heads of the Joux sea bream to make a ‘rebulle’ (reheat) and obtain a broth with the most concentrated flavours. Filter through a sieve.
6.2 With the stock obtained, cook the rice like a traditional risotto, adding the stock gradually. Instead of butter, emulsify the rice with olive oil.
6.3 At the end, add grated Parmigiano to taste.
7. Assembly and finishing
7.1 With the mandarin sauce, draw a circle in the bottom of the dish.
7.2. Place the risotto on top and paint with the Joux de galleys.
7.3 Garnish with a few leaves of fresh thyme and a drizzle of thyme oil.
7.4 Retrieve the bodies of the galleys that we had put aside in the fridge and dip them in the EVOO oil. Add a pinch of salt and place a piece on each plate.
And that’s it! A sophisticated dish that combines intense flavours and fresh aromas. Enjoy this delicious rice with a touch of citrus, umami and an unmistakable creamy texture.
Note
Shikwasa (Citrus Depressa) is a citrus fruit widely used in Japan and Asia as a substitute for lemons when green, bringing a unique acidity and aroma to dishes. Its flesh is intensely acidic, while its rind is extremely aromatic. De Wildt mandarin (Citrus Deliciosa) is less well known. It is noted for its sweet flavour in the pulp, as well as for its floral fragrance and essential oils in the rind.
