Mushroom & Black Garlic Risotto

Mushroom & Black Garlic Risotto

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  • Prep Time


  • Total Time


  • Servings



  • 4-5

    C. Vegetable Stock

  • ½

    C. Butter

  • 4

    Tbsp. Olive Oil

  • 1

    Onion, finely chopped

  • 4

    Cloves Black Garlic, peeled & finely sliced

  • 1⅔

    C. Arborio Rice

  • 1

    C. White Wine

  • 1

    C. Fresh Mushrooms, sliced

  • ¼

    C. Parmesan Cheese, freshly grated

  • ½

    C. Mascarpone Cheese

  • Italian Flat Leaf Parsley, chopped

  • Truffle Oil (optional)

  • Salt & Freshly Ground Black Pepper


In a lg. pan heat the stock till it reaches simmering point. Prepare the mushroom base. Melt 1/4 C. of the butter in a skillet with 2 Tbsp. of the olive oil. Add the mushrooms & season with salt & freshly ground black pepper. Heat slowly till the mushrooms are cooked. Heat the remaining 1/4 C. butter & 2 Tbsp. olive oil in a lg. pan. Add the onion & cook till soft & translucent. Add the black garlic & stir to mix. Add the rice & stir till well coated. Pour in the white wine & allow it to reduce down till there is no liquid remaining in the pan. Stir continuously. Add a ladleful of stock, stirring continuously. As soon as the liquid is absorbed, add another ladleful of stock & continue this till the rice is cooked. Stir continuously. The rice should be slightly al dente but soft & loose. Stir in the mushroom mixture & pan juices. Stir in the Parmesan & Mascarpone. Season with salt & freshly ground black pepper & serve. *Another suggestion: Stir in some chopped parsley & drizzle with a little truffle oil just before serving.


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