This dish is a real show stopper! Rich, decadent, beautiful, and unexpected, traditional risotto soars to new heights with the addition of black garlic.
- 6 cups of vegetable stock
- ¼ lb butter, divided
- 4 tablespoons of olive oil, divided
- 1 onion – very finely chopped
- 4 peeled cloves of Ribbon Road Farm Premium Black Garlic – finely sliced
- 1lb risotto rice (Arborio or Carnoli)
- 4 – 6oz dry white wine
- ½ lb fresh mushrooms – sliced
- 1oz Parmesan cheese – freshly grated
- 1-2oz mascarpone cheese
- Freshly chopped parsley – optional
- Truffle oil – optional
- Salt and black pepper
- In a small – medium pot heat the stock until it is just barely simmering, keep on low.
- Prepare the mushrooms: Melt 4 Tbsp. of butter in a frying pan with 2 Tbsp. of olive oil. Add the mushrooms and salt / pepper, to taste. Pan-fry until the mushrooms are cooked through and golden brown. Set aside.
- In a medium – large pot heat another 2 Tbsp. butter and 2 Tbsp. olive oil over medium heat. Add the finely chopped onion and sweat until soft and translucent (not browned). Now add the sliced black garlic and stir to combine.
- Add the uncooked, dry rice and stir until well coated. Pour in the glass of white wine. Allow it to reduce until there is no liquid in the pan. Stir continuously.
- Add a ladleful of vegetable stock at a time, stirring continuously. As soon as the liquid is absorbed add another ladleful of stock and continue this until the rice is cooked. Stir continuously. This may take 20-30 minutes.
- The rice should be slightly al dente / not falling apart but makes sure it is cooked through.
- Stir in the cheese, 2 Tbsp of butter and 1-2oz of mascarpone cheese
- When you are happy with the consistency, fold in the mushroom mixture and any juices that have collected in the pan. Reserve some for plating / garnish if you wish!
- Season to taste with salt and black pepper
- Serving suggestion – Stir in some freshly chopped parsley and drizzle with a little truffle oil.