Black Garlic and Mushroom Risotto

Black Garlic and Mushroom Risotto

Ingredients:

• 2 tablespoons olive oil

• 6 cloves of black garlic, sliced pulled apart

• about 15-20 sliced mushrooms

• 1 onion, diced

• 2 cups Arborio rice

• 1/2 cup white wine

• 4 cups chicken or vegetable broth

• 1/2 cup grated parmesan cheese

• 2 tablespoons chopped fresh parsley/basil/rosemary or whatever’s in season

• Salt and pepper, to taste

Instructions:

1. Warm broth in a saucepan over low heat.

2. Meanwhile, warm 1 tablespoon olive oil in a large saucepan over medium-high heat. Add mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.

3. Add remaining 1 tablespoon olive oil to the saucepan .Heat the oil over medium heat. Add the onion and sauté for 5-7 minutes, until softened.

4. Add the rice and stir to coat it in the oil. Cook for 2-3 minutes, until the rice is lightly toasted.

5. Pour in the white wine and stir, allowing the wine to be absorbed by the rice.

6. Slowly pour in the broth, 1 cup at a time, stirring constantly until the liquid is absorbed before adding more.

7. Continue cooking and stirring until the rice is cooked through and creamy, about 20-25 minutes.

8. Stir in cooked mushrooms and black garlic.

9. Remove from heat and stir in the parmesan cheese and parsley. Season with salt and pepper to taste (we add more Knagwood black garlic salt at this point!)

10. Serve hot after pouring the remaining white wine in your glass! Enjoy.