This may seem like a funny recipe for summer but hear us out. Cool summer nights + late dinners + comfort food that isn’t too heavy, contains some vegetables and warms the soul. Convinced yet?
This porcini mushroom and black garlic risotto packs a serious punch. It’s light, but with that deep, molasses and balsamic flavor that black garlic brings to the table. Substitute frozen peas for fresh peas you pick up at your local farmers market for an even fresher taste.
This is a recipe the whole family will love, guaranteed! Take a photo of your family enjoying this risotto and share it with us. Bon appetit!
Big thanks to Dish N the Kitchen for this winner.
4 tbsp onions; finely diced
1 1/4 cup arborio rice
1/4 cup white wine; preferably Italian style
3 black garlic cloves; chopped
4 1/2 cups hot chicken stock (VEGAN- veggie stock)
1/2 cup frozen peas
1/2 cup grana padano; grated (VEGAN- 4 tbsp nutritional yeast flakes)
4 cups fresh Porcini Mushrooms
Start with a generous glug of olive oil and about 4 tablespoons of finely diced onions in medium-hot saucepan.
After the onions become translucent add the arborio rice and stir so that all the grains are coated.
Add a generous splash of white wine and allow alcohol to cooked off.
Add the chopped black garlic cloves.
Add a cup of hot stock and reduce heat slightly. Allow time for the stock to cook down, stirring occasionally, then add another 1/2 cup of stock. Repeat.
When half of the stock has been used , test a grain of rice. If it's done, it will still have form but not be grainy in any way.
If it's not ready, continue adding stock, stirring, and cooking down until the rice is the proper texture.
Before your last stock additon, add the frozen peas.
As your risotto has reached the preferred texture, remove from heat and stir in the grana padano
Sauté the porcini mushrooms in a pan of hot butter or olive oil.
Plate the Black Garlic Risotto, season with salt and pepper and top with mushrooms.