In a medium saucepan over medium heat, melt 3 tbsp (45 mL) butter. Add shallot and mushrooms and sauté until shallot is translucent and mushrooms have softened.
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Ingredients
In a medium saucepan over medium heat, melt 3 tbsp (45 mL) butter. Add shallot and mushrooms and sauté until shallot is translucent and mushrooms have softened.
Add rice and cook 1 to 2 minutes to toast. Deglaze the pan with the white wine and cook 1 to 2 minutes more, or until all the liquid has been absorbed.
Stir warm chicken stock into rice mixture, ½ cup (125 mL) at a time, and cook until almost all the liquid has been absorbed, stirring constantly. Repeat this step until all the chicken stock has been used, and the rice is tender, stirring constantly. If needed, use additional stock or water until the rice is tender.
Stir in black garlic seasoning, remaining 1 tbsp (15 mL) butter and grated parmesan.
Serve with additional parmesan, if desired.
Test Kitchen Tip: It’s important to constantly stir the rice during cooking. This is what makes it super creamy.
I’ve never made risotto before because I typically find it mushy. I was sent black garlic from Influenster and was keen to try it and needed an easy recipe. This recipe did not disappoint. I followed the advice of a fellow reviewer and cut back on the broth and added more wine. This along with the black garlic and cheese make this dish unforgettable. Very very good.
Karen | January 22, 2019
I made this recipe with some substitutions, using the Black Garlic I got to try for free from Influenster. I loved it! I replaced the butter with Earth Balance Buttery Spread, the parmesan with cashew parm and removed the mushrooms due to allergies. I also added some lemon zest & juice!
Tia Belleisle | January 18, 2019
I received a package of the black garlic spice blend from Influenster for testing purposes. I absolutely love to cook and was quite surprised with the mild flavour profile! It was a little sweet, a bit smoky ... very umami. The risotto was delightful; the only change I would make the next time I make it would be to cut down on the broth but top with more wine.
Lauren | January 05, 2019
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