The Spice House Mushroom and Black Garlic Risotto
This recipe uses cloves of black garlic, which is fermented and aged garlic. Other seasonings used to in this dish are powdered rosemary and porcini powder.
Makes 6 to 8 servings
4 1 ⁄2 cups vegetable stock
8 tablespoons (1 stick) butter (divided)
1⁄ 2 teaspoon powdered rosemary
1 teaspoon porcini powder
4 tablespoons olive oil (divided)
8 ounces fresh cremini or button mushrooms, sliced
Salt and pepper to taste
1 sweet yellow onion, minced
4 finely chopped cloves black garlic (available at The Spice House)
2 cups dry Arborio rice
1 cup white wine
2 tablespoons freshly grated Parmesan cheese
4 tablespoons mascarpone cheese
Pour stock into a pot and bring to a simmer.
Meanwhile, in a skillet, melt 3 tablespoons butter with powdered rosemary and porcini powder. Add 2 tablespoons olive oil and the fresh mushrooms. Season with salt and pepper. Cook over medium-low heat until mushrooms are tender.
In a large, heavy pan, melt 3 tablespoons butter and remaining 2 tablespoons olive oil. Add onion and cook until translucent. Stir in black garlic, then stir in rice. Add wine. Stirring constantly, cook until all the liquid is evaporated and the rice grains have a glassy translucency.
Pour a small ladleful of the simmering stock into the rice. Cook and stir constantly until stock is evaporated, then add another ladle of stock. Continue cooking and stirring and adding stock until the rice is soft but firm.
Add reserved mushroom base to rice mixture. Stir in Parmesan, remaining 2 tablespoons butter and the mascarpone. Season to taste with salt and pepper. Serve immediately.