Mushroom and Black Garlic Risotto

I know what you are thinking. . .

Is this a recipe I see? Did Keely actually cook? Am I at the wrong blog?

Well folks believe it. One of my 2011 goals is to start becoming bff’s with my kitchen.

I have done lil things here and there this first month of 2011, but thought I needed to share a winner.

I was at Whole Foods the other day

Sidenote:

seriously I love the staff there.

Okay sooo

I found myself talking with the checkout girl about garlic. . . Our LOVE for garlic, uses for garlic, LOVE for garlic, cooking with garlic, LOVE for garlic, How we eat our garlic, LOVE for garlic.

When she excitedly says

“WAIT! I will be right back, I need to give you something”. . .

She returned with a little cute black package of goodness

BLACK GARLIC

she said nothing else but the words ” TRUST ME”

I came home went to the Black Garlic site to look up the following

a. what is this?

b. who makes this?

c. what to do with this?

I landed on the Mushroom and Black Garlic Risotto Recipe and added it to my MUST COOK SOON OR ELSE list.

Yesterday I was telling my fellow Risotto loving friend Jill about it and who could resist a friend that wants a low key Super Bowl Hang that includes cooking with you in your kitchen.

So over came the Jilly and instead of feasting on pizza, chips, dips, cookies galore. . .

Gabe, Jill and I had this delish meal.

And via twitter / facebook I see that I have some interested friends so Here is the recipe! You can find more on the Black Garlic site.

Also I tweeked the measurements a bit. . .

Ingredients

• 1 – 1.3 litres of vegetable stock
• 125g butter ( I STICK OF BUTTER I used Smart Balance)
• 4 tablespoons of olive oil
• 1 onion – very finely chopped
• 4 peeled cloves of black garlic – finely sliced.
• 400g risotto rice (Arborio or Carnoli) ( I used Arborio)
• 1 small glass of white wine
• 225g fresh mushrooms – sliced
• 25g Parmesan cheese – freshly grated ( 1 1/2 tbsp)
• 50g mascarpone cheese ( 2 tbsp)
• Freshly chopped parsley – optional
• Truffle oil – optional
• Salt and black pepper

Instructions

1. In a large pan heat the stock until it reaches simmering point.
2. Prepare the mushroom base. Melt 50g ( 1/2 stick) of butter in a frying pan with 2 tablespoons of olive oil. Add the mushrooms and some salt and pepper. Heat slowly until the mushrooms are cooked.
3. Heat 50 g ( 1/2 stick) butter and 2 tablespoons of olive oil in a large pan. Add the finely chopped onion and sweat until soft and translucent. Now add the black garlic. Mix the black garlic into the onion mixture.
4. Now add the rice and stir until well coated. Pour in the glass of white wine. Allow it to reduce until there is no liquid in the pan. Stir continuously.
5. Add a ladleful of vegetable stock, stirring continuously. As soon as the liquid is absorbed add another ladleful of stock and continue this until the rice is cooked. Stir continuously.
6. The rice should be slightly ‘al dente’ but soft and loose. When you are happy with the consistency, stir in the mushroom mixture and the pan juices.
7. Stir in the Parmesan cheese, 25g of butter ( I didn’t do this) and 30 – 50g ( 2 tbsp) of mascarpone cheese
8. Season to taste with salt and black pepper

Serving suggestion – Stir in some freshly chopped parsley and drizzle with a little truffle oil. ( highly recommend the truffle oil! yummmm!)

It was SO a hit! Now if only I could get this little guy to do the dishes. Cooking REALLY would be enjoyable!