BLACK GARLIC RISOTTO
Black garlic risotto is an umami bomb full of deep rich flavors that come from the black garlic, porcini mushrooms, and aged parmesan. All three are umami rich ingredients that help the risotto's earthy flavors linger on your palate. Black garlic is garlic that has been fermented, giving it a sweeter flavor and gummier texture than regular garlic. It's an intriguing ingredient that brings subtle, complex flavors to dishes. This Black Garlic Risotto recipe was created to help people understand umami as a flavor and be delicious. The risotto highlights three ways ingredients can develop their umami flavors: fermentation enhances the garlic's umami flavors, while drying concentrates the porcini's, and aging allows the parmesan to develop it's umami characteristics over time. This recipe works great as a main dish or as a side dish.
Provided by Mark Hinds
Time 1h
Number Of Ingredients 12
Steps:
- Start by bringing 2-1/2 cups of chicken stock and 2 cups of water to a simmer, turn the heat off and add the dried porcini and let them soak for at least 30 minutes. This helps produce a rich stock that adds umami flavor to the risotto.
- While the mushrooms are soaking, mince the shallots and garlic and dice the cremini mushrooms into bites sized pieces.
- After the porcini have finished soaking take them out of the pot and dice into bite sized pieces. Before starting the risotto, warm the stock over low heat.
- On high heat, sauté 1/4 cup of shallots in the olive oil and 1 tbsp of butter, continue stirring to make sure not to burn the shallots. After a couple of minutes add the rice, continue stirring until the rice is toasted, usually 3 to 4 minutes.
- Turn the heat down to medium and start adding the stock a couple of ladles at a time, stirring continuously, waiting until almost all the liquid has been absorbed before adding more stock.
- When half the stock has been incorporated, add the porcini mushrooms and 1-1/2 tbsps of black garlic. Continue working the stock into the risotto, when almost all the stock has been absorbed, usually around 20 minutes, add the parmesan and goat cheeses, salt, and pepper.
- In a separate pan, use 1 tbsp of butter to sauté the cremini mushrooms with the remaining shallot and black garlic. When the mushrooms have finished sautéing, stir half of them into the risotto.
- To serve black garlic risotto ladle the risotto into a shallow bowl and top with the remaining sautéed mushrooms and a little shredded 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 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
RISOTTO WITH GARLIC AND PARMESAN
Make and share this Risotto with Garlic and Parmesan recipe from Food.com.
Provided by mutantstar
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the broth to a boil over high heat.
- Cover; reduce to low and keep at a simmer.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the rice and stir for about 1 minute to coat all grains.
- Add the garlic and cook an additional minute.
- Add about 1/2-cup of the simmering broth and stir well.
- Stir often until the liquid is absorbed.
- Add another 1/2-cup of the broth and repeat the process.
- It should take about 30 minutes until the last of the broth is absorbed.
- Regulate the heat if it appears that the liquid is absorbed too fast.
- When the rice is done, add the Parmesan cheese and stir well to combine.
- Garnish with the parsley.
- Serve immediately.
BLACK BEAN RISOTTO
Steps:
- Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin, oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all ingredients are warm, then set aside.
- Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30 to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and then place the sauteed ingredients on top of the rice. Close the lid and press the risotto button to start. When the rice is finished it will automatically switch to warm mode. Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve immediately. Garnish with cilantro, scallion flowers and maduros.
BLACK RISOTTO
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Clean the squid. Hold the sac with one hand and with the other reach inside and pull away the head and tentacles. With your fingers, scrape away the dark skin on the outside of the sac under cold running water. It will come away easily. Inside the sac is a transparent cartilege; pull this out and discard it. Thoroughly rinse the inside of the sac. Cut the tentacles from the head above the eyes. Remove the ink sac above the eyes and squeeze ink into a container. Reserve the tentacles and cut them in one-and-a-half-inch pieces. Cut the squid in rings one-fourth-inch wide.
- In a large heavy saucepan or skillet, soften the onion and the garlic in the oil and two tablespoons of the butter. Add the squid and cook until golden, stirring frequently. Reduce heat, cover and cook for 30 minutes, stirring from time to time.
- Add the rice and cook over fairly high heat, stirring constantly, until the grains are opaque. Pour in the wine, the ink from the squid and stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender, but firm. If you run out of stock, add warm water instead.
- Turn off the heat, add the butter and season the risotto to taste with salt and pepper. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 15 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 854 milligrams, Sugar 1 gram, TransFat 0 grams
BLACK RISOTTO
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
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.
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.
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