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Black garlic risotto | Milkbottle

Black garlic risotto

Black garlic is garlic that is fermented. It has an earthy taste, a mix between garlic and mushroom. If you can’t find it you can use regular garlic.

Recipe
Black Garlic Risotto
2 tablespoons butter
2 tablespoons olive oil
1 onion
1 black garlic, chopped
2/3 cup/125 g risotto rice, such as Arborio
¾ cup/180 ml white wine (at room temperature)
3 cups/750 ml hot vegetable stock
2 tablespoons butter
1 cup/90 g Parmesan cheese, freshly grated
½ teaspoon ground pepper, white or black
fresh chives to garnish
Peel and finely chop the onion.
Melt butter and oil in a large pot.
Sauté the onions and garlic until soft on medium heat.
Add the rice to the pan and continue to sauté until the grains of rice turn slightly translucent.
Pour in the wine.
Stir the mixture, and when the wine has been almost entirely absorbed, add a ladleful of the warm stock and continue to stir.
Keep adding small amounts of stock, and stir so the liquid becomes absorbed.
Continue until the rice is al dente. (Note that you might not need to use all of the stock.)
Stir in butter, parmesan and pepper.
Serve with more parmesan on top and some fresh chives.

Image and recipe: Paul Lowe via Taverne Agency

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