Black Garlic Risotto Recipes
BLACK GARLIC RISOTTO
This risotto is very easy to prepare and owes its delicate, yet peculiar flavour to its main ingredient: black garlic. In each and every mouthful of this creamy, scrumptious dish you will taste notes of mushrooms, wood and even liquorice. It's a light and classy recipe that is sure to surprise everyone at the table.
Provided by My Pinch of Italy
Time 35m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Make sure to keep the broth hot throughout the whole process and to pour it in only one ladle at a time. The rice will cook to perfection.
- Finely slice the spring onion and brown it in a saucepan with the olive oil. Pour in a tablespoonful of broth and let it simmer over medium heat until the onion softens up.
- Add the rice to the saucepan and toast it for a couple of minutes. Toasting the rice prevents it from overcooking and it's an unmissable step to cook a proper Italian risotto. Pour in a ladle of hot broth and stir.
- Add the cloves of black garlic to the rice in the saucepan. Black garlic is particularly soft and it will quickly dissolve into the broth making it slightly thicker. Stir thoroughly and keep adding ladles of broth every time the liquid in the saucepan dries up, until the rice is cooked through.
- When perfectly cooked, this risotto will turn out creamy, but not watery, and not runny, but not too dry, either. If that's the consistency of your risotto, keep going, you're headed in the right direction!
- Add about ⅔ of the Parmesan and season to taste. Tip: To achieve a perfect creamy finish, make sure to use very, very cold butter. Don't take it out of the fridge before using it.
- Turn off the heat and add the butter. Stir gently until the butter melts completely. Serve warm, topped with the remaining Parmesan.
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- For the mushrooms, wipe clean with paper towels. Remove the stems (only for shiitake and cremini) and reserve the stems for broth. Slice the mushrooms into ¼-inch strips and set aside.
- In a small pot over medium heat, combine the vegetable broth and mushroom stems. Bring to a simmer. Reduce to low heat to keep hot.
- In a large heavy pan over medium-high heat, heat the 1 tablespoon butter and ½ tablespoon olive oil. Stir in the onions and cook until soft and translucent, about 5 minutes. Add 2 chopped black garlic cloves. Stir for 1-minute. Add rice and stir continuously until fragrant, about 3 minutes. Add the white wine and cook until all liquid almost evaporated. Reduce heat to medium, add ¾ cup of vegetable broth. Season with salt and pepper. Cook and stir until most of the liquid is absorbed. Add another ½ cup of broth and stir until most of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is al dente, about 20 minutes.
- Meanwhile, in a medium pan over medium heat, heat the rest of the butter and oil. Add the mushroom and season with salt. Cook and stir occasionally, until the mushroom are slightly golden brown, about 10 minutes. Turn off the heat and set aside. Season with more salt if needed.
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- Start by bringing 2-1/2 cups of chicken stock and 2 cups of water to a simmer, turn the heat off and add the dried porcini and let them soak for at least 30 minutes. This helps produce a rich stock that adds umami flavor to the risotto.
- While the mushrooms are soaking, mince the shallots and garlic and dice the cremini mushrooms into bites sized pieces.
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- On high heat, sauté 1/4 cup of shallots in the olive oil and 1 tbsp of butter, continue stirring to make sure not to burn the shallots. After a couple of minutes add the rice, continue stirring until the rice is toasted, usually 3 to 4 minutes.
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