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Mushroom and black garlic risotto
Serves 6 Starters and mains
Ingredients
- 500ml vegetable stock
- 25g dried porcini mushrooms
- 5 fat black garlic cloves, popped out of the skins
- 65g butter
- 5tbsp extra virgin olive oil
- 300g mini portobello mushrooms, skin removed, trimmed and chopped
- 200g exotic mushroom selection, trimmed and chopped
- 200g onions, finely chopped
- 1⁄2tsp pul biber
- 300g arborio rice
- 60ml white wine (ideally not too dry)
- 95g Italian hard cheese, freshly and finely grated
- 15g flat-leaf parsley, leaves removed and chopped
Method
Bring the stock and 750ml water to the boil. Put the dried porcini and 3 of the black garlic cloves
in a bowl and cover with 250ml of the hot stock mixture. Leave to soften for around 15 minutes, then drain over a bowl to catch the soaking liquid. Squash the garlic onto a board with a heavy cook’s knife and finely chop the drained porcini into the paste, then set aside. Add the soaking liquid to the stock mixture, leaving any grit behind that has settled in the bowl. Melt 25g of the butter with 1tbsp of oil in a large heavy-based pan and add the chopped fresh mushrooms. Stir-fry until they give off juices, then drain over a bowl to catch the juices. Put two-thirds of them aside in one bowl and one-third aside in another and add the juices to the stock pan.
Add a further 25g of butter and 2tbsp of oil to the pan along with the onions. Stir in and soften the onions for around 7 minutes. Squash the remaining garlic to a paste and add two-thirds of it to the onions. Put the other one-third to one side. Add the pul biber and rice, stir and add the white wine. When the wine evaporates, add the drained and chopped porcini and stir well.
Start adding the hot stock, a ladle at a time, stirring the mixture with a wooden spoon.
As the stock is absorbed into the rice, add more. After 10 minutes, add two-thirds of the cooked mixed mushrooms. The rice will take around 20 minutes in total to cook and should be just tender. Add around 50g of the Italian hard cheese, 1tbsp of oil and the remaining butter. Put the lid on and leave to rest for 5 minutes. Fold in the parsley and season with freshly ground black pepper and crushed sea salt flakes to taste.
Meanwhile, mix the squashed third of the black garlic put aside with the rest of the Italian hard cheese, rubbing it together with your fingertips. Scatter some over each serving of risotto.
Heat the last spoon of oil in a frying pan and fry the one-third of cooked mushrooms put aside to brown a little and top each serving with a spoonful. Scatter the cheese and garlic mixture over the top.
This recipe was taken from the April 2020 issue of Food and Travel.
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