At Island Heat Sauces, we believe in unlocking the true potential of flavours, and this irresistible recipe is a testament to our passion for culinary excellence. Elevating the traditional risotto dish to new heights, we have infused it with the enigmatic allure of black garlic, an ingredient that has been capturing the imaginations of chefs and food enthusiasts around the world.
Join us as we delve into the fascinating world of black garlic, exploring its origins, its remarkable health benefits, and its incredible ability to enhance the depth and complexity of any dish it graces. Discover the secrets behind this culinary gem and prepare to embark on a tantalising journey through the velvety realms of Black Garlic Risotto.
Whether you're an experienced home cook or an adventurous food lover seeking to expand your palate, this recipe is designed to inspire and delight. With its carefully crafted blend of flavours and textures, Black Garlic Risotto is a dish that promises to impress both friends and family alike.
So, let your taste buds embark on a luxurious culinary adventure, as we guide you through the art of creating this indulgent, flavourful, and visually stunning dish. Prepare to elevate your cooking skills and tantalise your senses with the seductive allure of our Black Garlic Risotto recipe.
- Carnaroli or Arborio Rice, 170 g
- Grated Parmesan,30 g
- Unsalted butter, 30 g
- Vegetable stock, 1 lt.
- Black Garlic, 4 cloves
- Spring Onions or White Onion, 1
- Extra Virgin Olive Oil 2 tbsp
- a pinch of salt and black ground pepper
Method
- Make sure to keep the broth hot throughout the whole process and to pour it in only one ladle at a time. The rice will cook to perfection.
- Finely slice the spring onion and brown it in a saucepan with the olive oil. Pour in a tablespoonful of broth and let it simmer over medium heat until the onion softens up.
- Add the rice to the saucepan and toast it for a couple of minutes. Toasting the rice prevents it from overcooking and it’s an unmissable step to cook a proper Italian risotto. Pour in a ladle of hot broth and stir.
- Add the cloves of black garlic to the rice in the saucepan. Black garlic is particularly soft and it will quickly dissolve into the broth making it slightly thicker. Stir thoroughly and keep adding ladles of broth every time the liquid in the saucepan dries up, until the rice is cooked through.
- When perfectly cooked, this risotto will turn out creamy, but not watery, and not runny, but not too dry, either. If that’s the consistency of your risotto, keep going, you’re headed in the right direction!
- Add about ⅔ of the Parmesan and season to taste. Tip: To achieve a perfect creamy finish, make sure to use very, very cold butter. Don’t take it out of the fridge before using it.
- Turn off the heat and add the butter. Stir gently until the butter melts completely. Serve warm, topped with the remaining Parmesan