Wild Mushroom & Black Garlic
Arborio rice, jarred black garlic, dried mushrooms, and olive oil.
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1 cup Arborio rice
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1/2 cup dried mushrooms (porcini, shiitake, or a mix)
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3 cloves jarred black garlic, minced
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2 tbsp olive oil
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1/2 small onion, finely diced
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1/2 cup dry white wine (optional)
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3 cups vegetable or mushroom broth
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1/4 cup shelf-stable Parmesan, grated
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Salt & black pepper to taste
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Fresh parsley, for garnish
Instructions:
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Rehydrate the mushrooms: Soak dried mushrooms in warm broth for 10 minutes, then drain (reserving the broth) and chop.
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Sauté aromatics: Heat olive oil in a pan over medium heat. Add onion and cook until softened.
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Toast the rice: Stir in Arborio rice and cook for 1-2 minutes until slightly translucent.
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Deglaze with wine: Pour in white wine (if using) and let it absorb.
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Cook with broth: Add broth one ladle at a time, stirring frequently until absorbed before adding more.
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Add mushrooms & black garlic: Stir in chopped mushrooms and black garlic halfway through cooking.
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Finish with Parmesan & seasoning: Once the rice is creamy and al dente, stir in Parmesan, salt, and pepper.
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Garnish & serve: Top with fresh parsley if desired.
