Black garlic & wild mushroom risotto

4 shallots
6 black garlic cloves
300g risotto rice
~1 litre vegetable stock
200ml white wine
wild/speciality mushrooms
30g parmesan, grated
knob of butter
olive oil
Salt & pepper
  1. Boil the kettle and make up the vegetable stock with 2 stock cubes.
  2. Dice the onions and chop the black garlic into thin slices, leaving a few chunky bits.
  3. Add a glug of olive oil to a large pan and fry the onions on low heat until starting to brown, then add the black garlic and mix, cooking for an extra few minutes.
  4. Add the rice and the wine and mix to ensure all of the rice is coated. Allow it to reduce then begin adding the stock a splash at a time while stirring until the rice is cooked (~25-30 minutes).
  5. Meanwhile, add a generous knob of butter to a separate pan, followed by a splash of olive oil. Add the mushrooms (washed and cut to size), salt and pepper and cook until soft (~8 minutes).
  6. Once the rice is cooked, add the mushrooms and grated parmesan cheese. Season with salt & pepper and stir well.
  7. Serve on its own or on a bed of salad!





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