side dishes

Black Garlic and Mushroom Risotto

Black Garlic brings a sweet smokiness to this hearty risotto dish that comes together in less than 30 minutes at the stove.
5 min
PREP TIME
20 min
COOK TIME
410
CALORIES
8
INGREDIENTS
4
Servings

INGREDIENTS

  • 4 tbsp (60 ml) unsalted butter divided
  • 1 shallot minced
  • 1/2 cup (125 ml) thinly sliced mushrooms like cremini or shiitake
  • 1 cup (250 ml) Arborio rice
  • 1/2 cup (125 ml) white wine
  • 4 cups (1 l) no salt added chicken stock warm
  • 2 tbsp (10 ml) Black Garlic
  • 3/4 cup (175 ml) grated parmesan or more if desired

Preparation

  • 1 In a medium saucepan over medium heat, melt 3 tbsp (45 mL) butter. Add shallot and mushrooms and sauté until shallot is translucent and mushrooms have softened.
  • 2 Add rice and cook 1 to 2 minutes to toast. Deglaze the pan with the white wine and cook 1 to 2 minutes more, or until all the liquid has been absorbed.
  • 3 Stir warm chicken stock into rice mixture, ½ cup (125 mL) at a time, and cook until almost all the liquid has been absorbed, stirring constantly. Repeat this step until all the chicken stock has been used, and the rice is tender, stirring constantly. If needed, use additional stock or water until the rice is tender.
  • 4 Stir in black garlic seasoning, remaining 1 tbsp (15 mL) butter and grated parmesan.
  • 5 Serve with additional parmesan, if desired.
  • 6 Test Kitchen Tip: It’s important to constantly stir the rice during cooking. This is what makes it super creamy.

NUTRITION INFORMATION

(per Serving)

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