At each and every mouthful of this Black Garlic Risotto you will taste notes of mushroom, wood and even liquorice. It’s the black garlic effect for a light and classy recipe.
If you’re not familiar with Black Garlic, believe us: you’re missing out. Black Garlic is a fermented white garlic whose bulbs undergo a special process combining fermentation and oxidation, which gives its characteristic black colour and soft, almost chewy texture.
Here is some tips on how to source and enjoy it 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
- Parmigiano Cheese, grated: 30 g
- Cold Butter, unsalted: a knob
- Vegetable broth: 1 l
- Black Garlic: 4 cloves
- Spring onion or white onion, small: 1
- Extra Virgin Olive Oil (EVOO): 2 tbsp
- Salt and pepper to taste
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 hot broth and let it simmer over medium heat until the onion softens up.
Add the rice to the saucepan, toast it for a couple of minutes, stirring continuously.
Tip: Toasting the rice prevents it from overcooking and it’s an unmissable step to get a proper Italian Risotto.
Pour in a ladle of hot broth and stir.
Add Black Garlic cloves to the rice in the saucepan. Since Black Garlic is particularly soft, it will quickly dissolve with the heat of broth.
Stir thoroughly and keep adding ladles of broth a little at time when the liquid in the saucepan dries up and until you’ll get a creamy and smooth Risotto.
Add about ⅔ of the Parmigiano and season to taste.
Tip: To achieve a perfect creamy finish, make sure to use very, very cold butter.
Turn off the heat, add a knob of cold butter, stir gently until it melts completely. Serve topped with the remaining Parmigiano.