Black Garlic Risotto Recipes

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BLACK GARLIC



Black Garlic image

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

10 solo garlic bulbs

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



Black Garlic Risotto image

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

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

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 RISOTTO



Black Risotto image

It's original name is Risotto nero,This dish from Venice has become a classic, for its unusual black color and for its very delicate taste.

Provided by Poppy

Categories     Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

10 ounces cuttlefish or 10 ounces whole squid
1/2 onion, chopped
1 clove garlic, chopped
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
2 cups arborio rice
4 cups boiling fish stock (stock)
2 ounces butter
1 tablespoon chopped parsley

Steps:

  • Clean the cuttlefish by removing eyes, beak and transparent quill.
  • Remove and reserve ink sac.
  • Place cuttlefish in a bowl of cold water and soak for 30 minutes.
  • Peel off as much skin as possible, cut the cuttlefish into strips and wash in plenty of cold water.
  • Saute' onion and garlic in the oil until translucent.
  • Add the cuttlefish and cook over moderate heat until golden, stirring from time to time.
  • Add salt and pepper reduce heat, cover and cook for 30 minutes.
  • Add the rice and stir briefly over high heat to blend flavors.
  • Pour in several ladlefuls of boiling broth, the ink from the cuttlefish sac, and then little by little the rest of the boiling broth.
  • Reduce heat to low and cook for about 15 minutes, stirring constantly.

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