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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 black garlic 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 the black garlic 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 black garlic here. It lasts forever so you can get some in stock ready to have black garlic 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 black 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.
INGREDIENTS YOU NEED TO MAKE THIS BLACK GARLIC RISOTTO WITH MUSHROOM:
- Arborio Rice
- Dried Porcini Mushrooms – You can get them here is you can’t find them in the shops.
- Mushrooms – I used button but get whatever kind your like.
- Black Garlic
- Vegetable Stock
- Goat’s Cheese
- Olive Oil
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Keep scrolling to get the recipe for this black garlic risotto with mushroom…
At this point I might just point out how impossibly difficult it is to make black garlic 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 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 black garlic 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!
Want more? Get all my other vegetarian recipes before you go.
Keep scrolling to get the recipe…
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS BLACK GARLIC RISOTTO WITH MUSHROOM?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
If you’ve got any porcini mushrooms left then chuck them in this simple weeknight ramen.
Sprinkle your leftover goat’s cheese on this baked aubergine.
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.