Mushroom and black garlic risotto

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Mushroom and black garlic risotto
Mushroom and black garlic risotto
Black garlic
Servings:Serves 4
Calories per serving:622
Ready in:55 minutes
Prep. time:15 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012

A vegetarian risotto made with black garlic.


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  1. In a large pan heat the stock until it reaches simmering point.
  2. Prepare the mushroom base. Melt 50g of butter in a frying pan with 2 tablespoons of olive oil.
  3. Add the mushrooms and some salt and pepper.
  4. Heat slowly until the mushrooms are cooked.
  5. Heat 50 g butter and 2 tablespoons of olive oil in a large pan.
  6. Add the finely chopped onion and sweat until soft and translucent.
  7. Now add the black garlic. Mix the black garlic into the onion mixture.
  8. Now add the rice and stir until well coated.
  9. Pour in the glass of white wine.
  10. Allow it to reduce until there is no liquid in the pan.
  11. Stir continuously.
  12. Add a ladleful of vegetable stock, stirring continuously.
  13. As soon as the liquid is absorbed add another ladleful of stock and continue this until the rice is cooked.
  14. Stir continuously.
  15. The rice should be slightly 'al dente' but soft and loose.
  16. When you are happy with the consistency, stir in the mushroom mixture and the pan juices.
  17. Stir in the Parmesan cheese, 25g of butter and 30  50g of mascarpone cheese
  18. Season to taste with salt and black pepper

Serving suggestions

Stir in some freshly chopped parsley and drizzle with a little truffle oil.

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This recipe originated from the recipe section of Black Garlic and is by Angie Redgate

Many thanks to Black Garlic and Angie Redgate for kindly giving Cookipedia permission to use the recipes from their website.