Black garlic and Mushroom risotto
2 tbsp olive oil
1 large onion, finely chopped
5-6 cloves black garlic, chopped
250g chestnut and shiitake mushrooms, sliced
300g Arborio rice
1 large glass white wine
1 litre chicken or vegetable stock
Large handful of parsley, chopped
50g parmesan or other strong hard cheese
Salt and pepper to taste
In a large heavy based pan, heat the oil and melt the butter together over a medium heat.
Add the onion and fry gently for about five minutes.
Add the chopped black garlic and stir well.
Keeping the pan on the heat, tip in the mushrooms and season with salt and pepper then cook for another five minutes.
Now add the rice and stir well to coat adding a little more butter to loosen if necessary.
Pour in the wine and cook until it has evapourated to nothing.
Keep the pan over a medium heat then gradually add the stock stirring constantly adding more stock each time all the liquid is absorbed.
Continue until the rice becomes tender and the risotto has a creamy texture.
Add half the cheese and half the parsley and stir through.
Now serve with the remaining cheese and parsley scattered on top.