Mushroom and Black Garlic Risotto Recipe

Submitted By: The Spice House.

  • 4 1/2 cups vegetable stock
  • 8 tablespoons butter
  • 4 tablespoons olive oil
  • 1 sweet yellow onion, minced
  • 4 finely chopped cloves black garlic
  • 2 cups dry arborio rice
  • 1 cup white wine
  • 8 ounces fresh cremini or button mushrooms, sliced
  • 1 teaspoon porcini powder
  • 1/2 teaspoon powdered rosemary
  • 2 tablespoons freshly grated parmesan cheese
  • 4 tablespoons mascarpone cheese
  • salt and pepper to taste
Preparation Instructions
  1. Pour the stock into a pot and bring to a simmer.

  2. In a separate skillet, melt 3 tablespoons of butter with powdered rosemary and porcini powder. Add 2 tablespoons olive oil and the fresh mushrooms. Season to taste with salt and pepper. Cook on medium low until the mushrooms are tender.

  3. In a large, heavy pan, melt 3 tablespoons of butter and 2 tablespoons olive oil. Add the onion and cook until translucent. Stir in the black garlic. Stir in the rice. Add the wine. Stirring constantly, reduce until all the liquid is evaporated and rice grains have a glassy translucency.

  4. Pour a ladle-full of simmering stock into the rice. Cook and stir constantly until the stock is evaporated, then add another ladle of stock. Continue cooking and stirring and adding stock until the rice is soft but firm.

  5. Add the mushroom base to the rice mixture. Stir in the Parmesan, remaining 2 tablespoons butter, and the mascarpone. Season to taste with salt and pepper.

Quick Shopping List

Black Garlic
1 pouch, net wt 2 ounces
Porcini "Extra AA" Dried Mushrooms, Whole and Powdered
Very Fine Powder, in a glass jar
In a 1/2 cup shaker jar, net wt 2 oz
Rosemary Needles, Whole, Cracked Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 1 oz.

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