Black Garlic & Mushroom Risotto
3 tablespoons extra virgin olive oil
1 chopped shallot
200 gr Mushroom
400 gr Carnaroli or Arborio rice
125 ml dry white wine
125 gr mascarpone
1 liter hot vegetable broth, preferably homemade
salt & pepper
Black garlic paste
In large pot, warm 3 tablespoons olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the mushrooms and cook for 10 minutes. Add the rice, and stir it, until it becomes translucent about 2 minutes. Add the white wine and reduce it, about 2 minutes.. Cook until all the liquid is absorbed.
Begin adding a ladleful of the hot broth about 125ml at a time, just enough to cover the rice. Adjust the heat so that the risotto bubbles steadily but not vigorously. Stir often until all the liquid has been absorbed, then add another ladleful of broth. It will take about 20 minutes for the rice to become al dente; the grains should be firm but not chalky at the core and the risotto should be creamy,. You may not need all the broth. Remove the risotto from the heat and stir in the mascarpone and the black garlic paste.
Heat your dishes so that your risotto stays warm after serving.
Taste for flavor.
Serve & enjoy.
PS You do not have to tell your guests how easy this was to make. You can let It be our little secret!
Pairs Beautifully With
Earthier reds, like Pinot Noir, Nebbiolo or Barolo.
A lightly oaked Chardonnay.