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Mushroom and Black Garlic Risotto

Mushroom and Black Garlic Risotto
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.


Featured in this Recipe


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.


Based on 2 reviews

Customer Reviews

Norma Osorio

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.

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