Black garlic mushroom risotto – a classic with a new twist

This easy and delicious risotto comes together quickly using seasonal ingredients. Black garlic cloves add a rich umami depth to the risotto, while giving this familiar dish a new, refined flavour.

---

(Serves 4)

Ingredients:

• 250 g mushrooms (or porcini)

• 50 g butter

• 1 dl olive oil

• 3 shallots

• 6–8 Black Garlic cloves

• 1 garlic clove

• 3 dl risotto rice

• 2 dl dry white wine

• approx. 9 dl chicken or vegetable stock (1 stock cube per 9 dl water)

• 1 tsp sea salt (or to taste)

• ½–1 dl Parmesan cheese

• 1 tsp fresh thyme

• Black pepper, to taste

• A handful of fresh parsley

---

Instructions:

1. Clean and cut the mushrooms. Sauté them in a knob of butter. Set aside.

2. Heat the water and dissolve the chicken or vegetable stock cube in it. Set aside and keep warm.

3. Finely chop the garlic and shallots. Chop the Black Garlic, reserving 1–2 cloves for garnish. Heat the butter and olive oil in a saucepan and gently sauté the onions for a few minutes, without browning.

4. Add the chopped black garlic and mix well.

5. Add the rice and continue sautéing briefly until the grains become translucent, stirring constantly to prevent sticking. Add the thyme.

6. Add the sautéed mushrooms to the risotto and mix well.

7. Stir in half of the Parmesan cheese and half of the parsley.

8. Season the risotto with salt and black pepper to taste.

9. Garnish the finished risotto with the remaining parsley, Parmesan cheese, and chopped Black Garlic cloves.

10. Enjoy!