Method
Peel the black garlic cloves and rehydrate them in hot water equal to double their weight. Leave for about thirty minutes, then blend and add salt. Prepare a broth with the black garlic peels in which the rice will then be cooked; then add 1.5 l of cold water, the peels, a stick of celery, a coppery onion and the parmesan rinds. Once the broth is ready, brown the shelled sausages without fat until they are crispy, then remove the meat and toast the rice in their fat, add the white wine and continue cooking with the boiling filtered broth. Once the rice is cooked, stir in the parmesan, butter, black garlic sauce and sausages. Plate and enjoy.