Primi Piatti: Pasta, Rice, Soups

Black Garlic Risotto

This risotto is very easy to prepare and owes its delicate, yet peculiar flavour to its main ingredient: black garlic. In each and every mouthful of this creamy dish you will taste notes of mushrooms, wood and even liquorice. It’s a light and classy recipe that is sure to surprise everyone at the table.

If you’re not familiar with black garlic, believe us: you’re missing out. We’ve prepared an article and some tips on how to source and enjoy balck garlic at its best: What is Black Garlic and Where Can You Buy It?


Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins

  • Carnaroli or Arborio rice: 170 g
  • Parmesan, grated: 30 g
  • Butter, unsalted: 30 g
  • Vegetable or beef stock: 1 l
  • Black garlic: 4 cloves
  • Spring onions or White onions, small: 1
  • Extra virgin olive oil (EVOO): 2 tbsp
  • Salt and pepper to taste

Method

Tip: Make sure to keep the broth hot throughout the whole process and to pour it in only one ladle at a time. The rice will cook to perfection.

Finely slice the spring onion and brown it in a saucepan with the olive oil. Pour in a tablespoonful of broth and let it simmer over medium heat until the onion softens up.

Add the rice to the saucepan and toast it for a couple of minutes. Toasting the rice prevents it from overcooking and it’s an unmissable step to cook a proper Italian risotto. Pour in a ladle of hot broth and stir.

Add the cloves of black garlic to the rice in the saucepan. Black garlic is particularly soft and it will quickly dissolve into the broth making it slightly thicker.

Stir thoroughly and keep adding ladles of broth every time the liquid in the saucepan dries up, until the rice is cooked through.

Tip: When perfectly cooked, this risotto will turn out creamy, but not watery, and not runny, but not too dry, either. If that’s the consistency of your risotto, keep going, you’re headed in the right direction!

Add about ⅔ of the Parmesan and season to taste.

Tip: To achieve a perfect creamy finish, make sure to use very, very cold butter. Don’t take it out of the fridge before using it.

Turn off the heat and add the butter. Stir gently until the butter melts completely. Serve warm, topped with the remaining Parmesan.

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10 Comments

  1. The site you give for Black Garlic does not come up for me. I did google it and found some outlets that sell it, in addition to fermenting appliances to make Black Garlic (very expensive for only the one use I think), including Amazon of course.
    I like this recipe very much and will see about purchasing Black Garlic to make it.

      1. One more question Fiorenza … your opinion on Black Garlic powder if you please. I saw it at the site you provided here and on Amazon. Just curious.

        1. I would say yes, but it is not convenient!
          The powdered one is deprived of the substances for which it is usually used in gastronomy.

  2. I never met a risotto I didn’t like and this one I LOVED!! I’ll making this again and again!

    Susanne

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