Black Garlic Risotto Recipes
BLACK GARLIC
Black garlic has been around for many, many years. It is regular garlic that has been fermented. It is soft and savory yet very sweet. It is high in antioxidants and has many health benefits. It is used in both sweet and savory dishes and absolutely delicious eaten on its own. I prefer to use the solo garlic bulbs (aka single clove garlic which are easily found in most Asian markets), but regular garlic can also be used.
Provided by Yoly
Categories World Cuisine Recipes Asian
Time P21DT5m
Yield 10
Number Of Ingredients 1
Steps:
- Place solo garlic bulbs in a rice cooker. Press the Keep Warm button. Do not open lid for the first 2 weeks. After 2 weeks, you can check once a week until garlic bulbs are soft, fermented, turned black in color, 2 to 6 weeks.
Nutrition Facts : Calories 83.4 calories, Carbohydrate 18.5 g, Fat 0.3 g, Fiber 1.2 g, Protein 3.6 g, Sodium 9.5 mg, Sugar 0.6 g
BLACK GARLIC RISOTTO
This risotto is very easy to prepare and owes its delicate, yet peculiar flavour to its main ingredient: black garlic. In each and every mouthful of this creamy, scrumptious dish you will taste notes of mushrooms, wood and even liquorice. It's a light and classy recipe that is sure to surprise everyone at the table.
Provided by My Pinch of Italy
Time 35m
Yield Serves 2
Number Of Ingredients 8
Steps:
- 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.
BLACK GARLIC
Black garlic has been around for many, many years. It is regular garlic that has been fermented. It is soft and savory yet very sweet. It is high in antioxidants and has many health benefits. It is used in both sweet and savory dishes and absolutely delicious eaten on its own. I prefer to use the solo garlic bulbs (aka single clove garlic which are easily found in most Asian markets), but regular garlic can also be used.
Provided by Yoly
Categories Asian Recipes
Time P21DT5m
Yield 10
Number Of Ingredients 1
Steps:
- Place solo garlic bulbs in a rice cooker. Press the Keep Warm button. Do not open lid for the first 2 weeks. After 2 weeks, you can check once a week until garlic bulbs are soft, fermented, turned black in color, 2 to 6 weeks.n
Nutrition Facts : Calories 83.4 calories, Carbohydrate 18.5 g, Fat 0.3 g, Fiber 1.2 g, Protein 3.6 g, Sodium 9.5 mg, Sugar 0.6 g
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- Heat the stock to a simmer and add the porcini mushrooms. Turn off the heat and leave to soak while you prep the rest of your ingredients.
- When the mushrooms have been soaking for at least 10 minutes scoop them out of the stock and chop then get the stock back up to a low simmer.
- Add the olive oil and butter to a large pot then add the onion and cook for a couple of minutes before adding the rice. Stir the rice for a few minutes to toast it then add a ladleful of stock and cook until all the liquid has been absorbed.
- Keep adding stock a ladleful at a time, stirring continuously and making sure most of the liquid has been absorbed before adding more. When you've used half the stock add the black garlic, porcini mushrooms and chopped mushrooms. Continue to add stock in the same way until the rice is cooked and the consistency is to your liking.
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