This black garlic risotto has an amazingly rich flavour from the porcini mushroom stock, black garlic and goat’s cheese. The perfect vegetarian comfort food.
Have you tried black garlic yet? If not, what are you waiting for?! It might sound a little weird but it’s is a type of aged garlic and it has this amazingly rich balsamicy flavour.
My mum has a tradition every year where she buys Will a new ingredient to try. This has led to us trying some fab new ingredients one of which is black garlic.
She actually bought it for him a good few years ago and we’ve bought more since then since we just can’t get enough of that amazing rich flavour. All this to say it’s all thanks to my mum that this recipe was even created!
You can buy it here. It lasts forever so you can get some in stock ready to have this risotto whenever you fancy it!
We’ve been meaning to try making a black garlic risotto for a while now. I knew it would need something else in there to round out the flavour and add another texture.
Mushrooms seemed like the obvious choice because they work so well in risottos. I added porcini mushrooms to the stock and heated it up on the hob which gave the stock this intense umami flavour which is just the besttttt.
Then it was just a case of making a risotto how I normally would but just adding the garlic towards the end of cooking and finishing it off with some goat’s cheese AND parmesan because two cheeses are always better than one as we all know.
Why we love this risotto:
- It’s got a super rich umami flavour thanks to the use of both black garlic and mushrooms
- It’s vegetarian comfort food at its best
- It’s easy and is ready in just 40 minutes
- Arborio Rice
- Dried Porcini Mushrooms – You can get them here is you can’t find them in the shops. Use up extra in this pork and courgette ramen
- Mushrooms – I used button but get whatever kind your like.
- Black Garlic
- Vegetable Stock
- Goat’s Cheese – Use up leftovers in this baked aubergine recipe
- Olive Oil
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At this point I might just point out how impossibly difficult it is to make risotto look remotely appealing in photos.
Seriously, it was a massive struggle and I was considering not posting them but this recipe is so good and I’m fairly sure I couldn’t do any better than this.
I guess there’s some foods that are destined not to look good in photos. Doesn’t mean we should make them though, right?
This risotto is the perfect thing to take you into autumn. It’s creamy and cheesy and works amazingly well scoffed from a bowl with a spoon while you’re curled up on the sofa.
I would know because that’s exactly how I ate it.
And it was glorious.
What is the difference between black and white garlic?
Black garlic starts off as white garlic and then goes through a fermentation process which changes both the colour and the flavour of the garlic.
What does black garlic taste like?
It has a really rich flavour. Sweet and syrupy, kind of like balsamic or tamarind.
How to use black garlic?
We’ve used it in quite a few different ways. We’ve chopped it up finely and added it to pizza sauce or stirred it through pasta dishes but I think this risotto is my favourite way we’ve used it. That rich umami flavour works amazingly with the creamy cheesiness!
Can black garlic be frozen?
You can freeze black garlic. Wrap or place in an air tight container as a whole bulb or cloves and then defrost and use as directed by the recipe.
Can black garlic be eaten raw?
You can eat garlic as it is, the fermentation process helps to remove the raw spiciness of garlic so it can be enjoyed raw or cooked.
Can black garlic reduce cholesterol?
The healthy ingredient found in garlic, sallylcysteine (don’t ask me how you say that!), is found in much higher concentration and is associated with lowering cholesterol and decreasing the risk of cancer so this ingredient is good for you as well as tasting amazing!
Want more? Get all my other vegetarian recipes before you go or try the below:
- Pea Soup with Basil Mint Pesto
- Baked Falafel Burger with Chipotle Mayo
- Tofu Stir Fry with Broccoli & Peppers
- Vegetarian Sausage Pasta Bake
- Vegan Pad Thai
- Korean Baked Tofu Rice Bowls
Black Garlic Risotto with Mushroom
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 3 litres Vegetable Stock
- 20 g Dried Porcini Mushrooms
- 1 Onion chopped
- 300 g Arborio Rice
- 2 tbsp Black Garlic
- 150 g Mushrooms chopped
- 50 g Parmesan
- 60 g Goat's Cheese
- Parsley to serve
- Heat the stock to a simmer and add the porcini mushrooms. Turn off the heat and leave to soak while you prep the rest of your ingredients.
- When the mushrooms have been soaking for at least 10 minutes scoop them out of the stock and chop then get the stock back up to a low simmer.
- Add the olive oil and butter to a large pot then add the onion and cook for a couple of minutes before adding the rice. Stir the rice for a few minutes to toast it then add a ladleful of stock and cook until all the liquid has been absorbed.
- Keep adding stock a ladleful at a time, stirring continuously and making sure most of the liquid has been absorbed before adding more. When you've used half the stock add the black garlic, porcini mushrooms and chopped mushrooms. Continue to add stock in the same way until the rice is cooked and the consistency is to your liking.
- Add the parmesan and goat's cheese and combine. Serve topped with extra goat's cheese and parsley.
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