Mushroom & Black Garlic Risotto

By shauna

Ingredients

• 4-5 C. Vegetable Stock
• 1/2 C. Butter
• 4 Tbsp. Olive Oil
• 1 Onion, finely chopped
• 4 Cloves Black Garlic, peeled & finely sliced
• 1 2/3 C. Arborio Rice
• 1 C. White Wine
• 1 C. Fresh Mushrooms, sliced
• 1/4 C. Parmesan Cheese, freshly grated
• 1/2 C. Mascarpone Cheese
• Italian Flat Leaf Parsley, chopped
• Truffle Oil (optional)
• Salt & Freshly Ground Black Pepper

Preparation

Step 1

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.