This creamy risotto is fresh and crisp, yet surprisingly rich in flavour thanks to whole bulbs of black garlic adding perfect depth to the dish.
150 g Arborio rice
20 g grated parmesan cheese
30 g unsalted butter
1 l Vegetable or beef stock
4 cloves of Original Black garlic
1 small white onion
2 tbsp Extra virgin olive oil
Salt and pepper to taste
Slice the onions finely and add with olive oil to a saucepan until the onion is brown and soft.
Add the rice to the saucepan and toast it for a couple of minutes. Heat the broth and pour in a cup and stir.
Add the black garlic to the mix and let the garlic more or less dissolve.
Stir thoroughly and keep adding broth to keep the rice covered in liquid until the rice is cooked.
Add about ⅔ of the Parmesan and season to taste.
Turn off the heat and add the butter. Stir gently until the butter melts completely. Serve warm, topped with the remaining Parmesan.
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.