Black Garlic Risotto with Mushroom

Overhead shot of black garlic risotto in a blue bowl on a white wooden background

Black Garlic Risotto with Mushroom

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.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 478kcal

Author Amy Fulwood

Ingredients

2 tablespoon Olive Oil
1 tablespoon Butter
3 litres Vegetable Stock
20 g Dried Porcini Mushrooms
1 Onion chopped
300 g Arborio Rice
2 tablespoon Black Garlic
150 g Mushrooms chopped
50 g Parmesan
60 g Goat's Cheese
Parsley to serve

UK Measures - US Measures

Instructions

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.

Nutrition