Mushroom and Black Garlic Risotto
Creamy mushroom risotto with black garlic, porcini and mascarpone. Tips for texture, substitutions, storage and reheating.
This mushroom and black garlic risotto recipe is the perfect comfort food. Black garlic adds that perfect savory, sweet flavor to pair with the sharp cheeses and rich arborio rice.
- Use hot simmering stock and add it ladle by ladle for a creamy, non-gummy risotto.
- Sear mushrooms separately with butter and herbs, then fold them in near the end for best texture.
- Finish off heat with Parmesan, mascarpone and extra butter to boost creaminess and flavor.
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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.
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Frequently Asked Questions
What is black garlic and how does it change the risotto flavor?
Black garlic is aged, caramelized garlic with sweet, savory and umami notes. It adds depth and a mellow sweetness that balances the sharp Parmesan and earthy mushrooms.
How do I keep risotto from becoming gummy?
Keep the stock hot, add it slowly one ladle at a time, and stir frequently but not frantically. Use the right rice such as arborio and stop cooking when the grain is tender with a slight bite. Finish off heat with cheese and butter.
Can I use other mushrooms instead of cremini?
Yes. Shiitake, oyster or a mix of wild mushrooms work well. If using dried porcini, rehydrate it and fold both the soaking liquid and the mushrooms into the stock for extra flavor.
How can I make this recipe dairy free or vegan?
Swap butter for olive oil or vegan butter, replace mascarpone with cashew cream or a vegan cream cheese, and use nutritional yeast or vegan Parmesan in place of Parmesan.
What can I use instead of porcini powder if I don't have it?
Substitute with rehydrated dried porcini, a splash of mushroom broth, or a small spoon of mushroom base or miso for extra umami. If you skip it, taste and adjust seasoning at the end.
How long should I cook arborio rice for risotto?
After you start adding stock, plan on about 18 to 20 minutes of gradual cooking. The rice is done when it is creamy but still slightly firm in the center.
How do I store and reheat leftovers so the risotto stays creamy?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of hot stock or water and stir until creamy. You can also microwave with added liquid and stir halfway through.
What is black garlic and how does it change the risotto flavor?
Black garlic is aged, caramelized garlic with sweet, savory and umami notes. It adds depth and a mellow sweetness that balances the sharp Parmesan and earthy mushrooms.
How do I keep risotto from becoming gummy?
Keep the stock hot, add it slowly one ladle at a time, and stir frequently but not frantically. Use the right rice such as arborio and stop cooking when the grain is tender with a slight bite. Finish off heat with cheese and butter.
Can I use other mushrooms instead of cremini?
Yes. Shiitake, oyster or a mix of wild mushrooms work well. If using dried porcini, rehydrate it and fold both the soaking liquid and the mushrooms into the stock for extra flavor.
How can I make this recipe dairy free or vegan?
Swap butter for olive oil or vegan butter, replace mascarpone with cashew cream or a vegan cream cheese, and use nutritional yeast or vegan Parmesan in place of Parmesan.
What can I use instead of porcini powder if I don't have it?
Substitute with rehydrated dried porcini, a splash of mushroom broth, or a small spoon of mushroom base or miso for extra umami. If you skip it, taste and adjust seasoning at the end.
How long should I cook arborio rice for risotto?
After you start adding stock, plan on about 18 to 20 minutes of gradual cooking. The rice is done when it is creamy but still slightly firm in the center.
How do I store and reheat leftovers so the risotto stays creamy?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of hot stock or water and stir until creamy. You can also microwave with added liquid and stir halfway through.
This risotto is amazing! It’s become my daughter’s favorite! She said this is the star of the meal, don’t need anything else.
This recipe was easy to make, as risottos go, and absolutely delicious. Paired it with a California Meritage which really fit the profile for the meal as far as we were concerned. Will definitely be making this again.