Elaboration:
-
In a large pan heat the stock until it reaches simmering point.
-
Prepare the mushroom base. Melt 50g of butter in a frying pan with 2 tablespoonsof olive oil. Add the mushrooms and some salt and pepper. Heat slowly until the mushrooms are cooked.
-
Heat 50 g butter and 2 tablespoons of olive oil in a large pan. Add the finely chopped onion and sweat until soft and translucent. Now add the black garlic. Mixthe black garlic into the onion mixture.
-
Now add the rice and stir until well coated. Pour in the glass of white wine. Allow itto reduce until there is no liquid in the pan. Stir continuously.
Add a ladleful of vegetable stock, stirring continuously. As soon as the liquid is absorbed add another ladleful of stock and continue this until the rice is cooked.Stir continuously.
-
The rice should be slightly ‘al dente’ but soft and loose. When you are happy withthe consistency, stir in the mushroom mixture and the pan juices.
-
Stir in the Parmesan cheese and 25g of butter.
Season to taste with salt and black pepper
