BLACK GARLIC & MUSHROOM RISOTTO

SERVES: 2

PREP TIME: 10 minutes | COOK TIME: 25 minutes

INGREDIENTS

For the mushrooms:

300g button or chestnut mushrooms -quartered

25g butter

1 tbsp olive oil

2 tsp The Original Black Garlic Paste

- Salt & pepper

1 tbsp spoon chopped parsley

For the Risotto:

125g arborio rice

2 tbsp olive oil

2 shallots or 1/2 onion finely chopped

50ml white wine

2 cloves of black garlic

500ml vegetable stock 

6 asparagus spears - cut into 1cm pieces

20g parmesan - grated

Salt & pepper

METHOD

Cook the Mushrooms
Heat a heavy-based pan with the butter and olive oil. Add the mushrooms and cook gently until soft and golden. Stir in the black garlic paste, season with salt and pepper, and finish with chopped parsley. Remove from the pan and set aside.

Start the Risotto
Wash the pan and return to low heat. Add olive oil and the arborio rice. Stir as you raise the heat slightly, you’ll hear the rice start to crack, releasing its starch (don’t let it brown!).

Add Shallots & Wine
Turn the heat down, add the chopped shallots, and cook for a minute. Pour in the white wine and allow it to reduce until nearly evaporated. Keep stirring!

Add Stock & Asparagus
Begin adding the warm vegetable stock, a ladle at a time, stirring constantly to maintain a gentle simmer. When about ¼ of the stock remains, add the asparagus. Keep cooking until the rice is tender but still has a little bite.

Finish & Serve
Stir in the sliced black garlic, parmesan, and the cooked mushrooms. Check seasoning and adjust if needed.

Garnish with extra parmesan or chopped chives if desired.

---