Large mushroom and black garlic risotto

Mushroom and Black Garlic Risotto

Collections: Italian Rice

Featured Ingredients

Black garlic is created by aging and fermenting raw garlic, turning the cloves deep black and soft, with an incredibly complex umami... Size Options
$8.99 Resealable Bag, 2 bulbs
This fine porcini mushroom powder is the perfect way to add a delicious mushroom flavor to any dish, without changing the texture. It... Size Options
$8.99 Glass jar, 1/2 cup (wt. 2.0 oz)
Ground rosemary powder is incredibly potent. A little bit of this freshly ground herb goes a long way. Size Options
$4.49 Glass jar, 1/2 cup (wt. 1.0 oz)

Mushroom and Black Garlic Risotto Recipe

  • 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
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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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Steve Laskin

Nutritional breakdown, so that diabetics can safely indulge?

Susan O

Wow, just wow! The Porcini powder in the melting butter made me swoon, the black garlic, which I never used before but holy smokes! It was the addition of the marscapone at the end.. perfect! I did sub shallots and doubled the Parma, but otherwise changed nothing.