Pea, Mushroom & Black garlic risotto

 
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This recipe was inspired by a Neil Perry classic. We’ve tweaked a few things, including the addition of our black garlic. This simple, vegetarian friendly risotto is easy to master and tastes amazing! The black garlic adds a whole new umami flavour to the dish, while a variety of mushrooms provides a rich, earthy flavour. The perfect crowd pleaser if you’re entertaining.

Prep Time: 10 minutes

Cook Time: 50-60 minutes

Servings: 4

Ingredients

  • 1.5L good quality chicken or vegetable stock

  • 70g butter

  • 3 tbsp olive oil

  • 800g mixed mushrooms (buttons, swiss browns, oyster mushrooms or shiitakes)

  • 2 tbsp brandy

  • 2 tbsp fresh thyme leaves

  • 1 medium brown onion, finely diced

  • 2 1/2 cups arborio or carnaroli rice

  • 5-6 medium black garlic cloves (whole or chopped)

  • 1/2 cup dry white wine

  • 150g baby peas (freshly shelled or frozen)

  • sea salt & freshly ground black pepper to taste

  • 100g parmesan

Instructions

  • Bring the stock to a boil in a large saucepan, then reduce the heat to a simmer.

  • Trim and slice the mushrooms, discarding the stems. Place a wide, heavy pot over medium heat and add 1 tbsp of butter and 1 tbsp of olive oil. Add the mushrooms and season with salt and pepper. Cook until the liquid from the mushrooms has reduced to about 1 tbsp, approx. 10 minutes. Add the brandy and cook until it has almost evaporated. Add half the thyme and cook for another minute, then remove mushrooms and set aside.

  •  Place the pot back on the heat. Add 1 tbsp of butter and remaining olive oil. Add the onion and cook, stirring frequently, until soft but not browned. Add the rice and stir until the grains start to turn opaque. Add the wine and black garlic and stir until the wine evaporates completely. Black garlic will soften and may dissolve.

  • Add 1 cup of stock and cook, stirring constantly, until it has all been absorbed by the rice. Continue adding stock, half a cup at a time, stirring constantly and allowing it to be absorbed before adding more. If the rice begins to stick to the pot, lower the heat.

  • After approximately 15 minutes, when there is only about a quarter of the stock remaining, stir in the fresh peas (if using frozen peas, add just before finishing). Continue to cook, until the rice has lost any chalkiness but is still firm to the bite.

  • Fold mushrooms, remaining butter and parmesan into the rice. Taste and check seasoning. You may need to add more stock to adjust the texture of the risotto just before you serve – it should be quite wet and soft enough to just hold its shape.

  • Divide among 4 wide plates and serve with remaining thyme and extra parmesan (optional) as a garnish.