Risotto with Mushroom & Black Garlic

Risotto with Mushroom & Black Garlic

This is an absolutely delicious Risotto — Wonderfully earthy and complex at the same time!  For mushrooms, I use both regular (Crimini) and dried Porcini.  The Black Garlic is a very special touch — Possibly available at Whole Foods Market.

This recipe is adapted from Black Garlic Web Site.  This method is more suited to a rice cooker; quantites are converted from metric.

Ingredients / Prep:

Olive Oil / Butter

1/2 lb. fresh Mushrooms — Sliced

1 pkg. dried Porcini Mushrooms — Reconstituted, drained

1 medium Onion — Chopped very fine

4 cloves Black Garlic — Peeled, chopped very fine

2 cups Arborio Rice

1/2 cup White Wine

2-1/2 cups Chicken Broth (or Vegetable Broth)

Another 1 cup Broth (Chicken or Vegetable)

Another 1/2 cup White Wine

2 tbsp. Asiago or Parmesan Cheese – Freshly grated

1/4 cup Mascarpone Cheese

Freshly chopped Parsley – Optional

Instructions / Assembly:

Prepare the Mushrooms.  In a learge, heavy skillet( preferrably a wok), heat Olive Oil with 2 tbsp. Butter.  Add fresh sliced Mushrooms — Saute gently till just cooked.  Add reconstituted Porcini pieces — Cook all gently another two minutes.  Transfer to separate dish — Set aside.

Prepare Onion and Black Garlic.  In same skillet, heat Olive Oil with 2 tbsp. Butter.  Add chopped Onion — Saute till just cooked.  Reduce heat a bit — Add chopped/wok Black Garlic.  Saute gently about one minute.

Prepare/Cook Rice.  Add Rice to Onion/Garlic mixture in skillet — Stir till Rice is well coated with Oil.  Pour in White Wine — Stir continuously till liquid totally reduced.

Transfer entire mixture to Rice Cooker — Add 2-1/2 cups Broth (Chicken or Vegetable).  Cover and allow to cook.

 When Rice is fully cooked in Rice Cooker, heat additional 1 cup Stock with Wine (just to simmer) in large pan (or same skillet/wok).  Add reserved Mushrooms (sauteed earlier).   Reduce heat to very low — Mix in the Rice in two batches….

Add half the cooked Rice – Mix gently.  Quickly add remaining half of cooked Rice.  Mix till all liquid absorbed and distributed.  Stir in Mascarpone Cheese and grated Asiago/Parmesan.  Cover, remove from heat.

Serve with garnish of chopped Parsley if desired.

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