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.