{recipe} Risotto with Black Garlic and Oyster Mushrooms

I throw together a risotto dish quite often, but admittedly it’s a one of those things that can be hit or miss for me. Sometimes it rocks your world, and sometimes it’s merely OK. Last night I think I stumbled on the secret to great risotto: aged black garlic in the mix. When combined with that magical triumvirate of cheese, cream, and oil, you just can’t lose.

For those of you who don’t read food blogs all day long, you may not know what the hell I’m talking about. Aged black garlic is newish on the culinary scene, and is just that: whole heads of garlic that have been heat-aged, producing a soft black clove inside. It’s nothing like raw garlic. It’s sweet, salty, soy-saucey, and I’m inclined to think it’s like natural MSG- add it to anything and it makes you want to keep eating more and more. If you’re tempted to try it, you can buy black garlic online at Earthy Delights. I got a whole box and I’m totally hooked on the stuff,  so you’ll be seeing it appear in future recipes.

As to the risotto- let’s just say that my family is not the type to praise something unless it’s good. In fact, they’re downright tactless. But the unanimous decision on this risotto was that it was out of this world. Thank you, black garlic.

Risotto with Black Garlic and Oyster Mushrooms

serves 8 as a side dish.

Ingredients:

• 4 T olive oil, divided
• 1 lb. oyster mushrooms, roughly chopped
• 1 shallot, minced
• 2 cloves garlic, peeled and minced
• 2 cups arborio or carnaroli rice
• 1 cup dry white wine
• about 4 cups chicken or mushroom broth
• 4 cloves aged black garlic, minced
• 1/4 cup heavy cream
• 3/4 cups grated or shredded parmigiano
• salt and pepper

Method:

• Heat 2 Tblsp olive oil in a large saucepan. Add mushrooms, salt, and pepper, and cook over medium heat until browned and shrunken, about 15 minutes. Remove from pan and set aside.
• In the same pan, heat remaining oil over medium heat. Add shallot, garlic, and rice. Cook, stirring often, to soften the shallot and garlic and to toast the rice a bit.
• Add wine and lower heat a bit. Stir. When wine has almost evaporated add about 1 cup of broth and the chopped black garlic. Add salt and pepper.
• Continue cooking, stirring often, adding broth 1 cup at a time and letting it cook off. If rice is still not cooked and you run out of broth, you can start adding water in 1/2 cup increments.
• When rice is creamy but not mushy, with all liquid absorbed, turn off heat and stir in cream and cheese. Taste and add salt and pepper. Pour into serving bowl and top with mushrooms. Serve immediately.