Black Garlic Risotto with Peas

Black Garlic Risotto with Peas

Black Garlic

The flavors and texture of black garlic are so unique. It did not taste like I had expected. It was like a garlic candy; sweet, and slightly savory, with subtle garlic notes and a jelly-candy texture. The deep color and flavor is the result of a month-long aging by a special high-heat fermentation process. It has umami flavors of molasses, balsamic vinegar, soy sauce and licorice. For more information and a recent culinary history about Black Garlic, go to
Risotto Recipe

I started with this wonderful olive oil from the California Olive Ranch, 2009 Olio Nuovo, a gift from the Foodbuzz Blogger Festival. It was one of the oils we tasted at Michael Tuohy’s Olive Oil Tasting seminar. We learned from Michael to use this oil now, when it is young. Olio Nuovo: A “living liquid” bottled at time of milling, it has a thick texture and rich flavor.

Heat 1/2 c. olive oil in a heavy saucepan. Add a finely chopped onion. Sauté until light golden brown.

Add 1 1/2 c. arborio rice and stir until each grain is coated with oil. Add 1/2 c. white wine and cook until the wine has evaporated. Add about 5 c. hot chicken stock gradually as absorbed, stirring continuously until the rice is almost al dente.

Add sliced black garlic and continue stirring, adding the final stock, until the rice is al dente.

The black garlic gives the rice a deep caramel color.

Cook peas separately, then combine peas with risotto.

Black garlic imparts such interesting and complex flavors to this risotto.

Crispy, juicy pork chop optional.

33 thoughts on “Black Garlic Risotto with Peas”

  1. looks good, I love garlic anything! but never had or even heard of these black ones! very interesting… thanks for sharing! gotta go find me some.

  2. I love the sounds of this. Black garlic isn't easy to find but I will keep this recipe in mind for next time I do. A great winter dish!

  3. I don't recall seeing black garlic around here, but I would sure like to get my hands on some!!!!The risotto looks so creamy and delicious!!!

  4. I have to join the others who have already commented that they have never heard of black garlic. I look forward to trying it, though. And the crispy pork chop is a nice touch.

  5. I've been wanting to try black garlic and wondering how I'd use it. Your risotto looks fantastic! The flavors sound wonderful too.

  6. I've never seen black garlic, but your description has me intrigued! I like how you added the green peas, it must enhance the textures so wonderfully!

  7. I am a fool for risotto. I don't know If I will be able to find black garlic at the piggly wiggly. I'll be keeping my eyes open.

  8. Add me to the list of 'never-saw black garlic' before but your description of it will have me searching it out. Very nicely presented post…as usual.

  9. LL, I saw your post the other day but didn't have time to comment. Today I went to Whole foods and by the pearl onions and shallots I found packages of black garlic, I bought one, I just have to try it, so curious of the taste.Thanks for all your info.

  10. Hi Jessica – it is a great combination!

    Hi Pam – I hope you find it, love to see what you do with it!

    Hi T.W.- seems like it is becoming more available. I think I am going to pair it with squash next…

    Hi Simona – when I saw it at the market, I just had to give it a try! Glad I did.

    Hi atb – if i didn't know it was garlic, and just tasted the slice without seeing it as a clove, I am not sure I could have identified it as garlic at all.

    Hi Mardi – a really nice complex tasty winter dish for sure.

    Hi Claudia – good luck!

  11. Hi Erica – 'tis!

    Hi Nina – I am reading it is fermented in California and Korea.

    Hi FA – you are the only one to mention the pc. ha!

    Hi Matt – you can get it at Whole Foods, let me know if you make the risotto.

    Hi Lisa – I've seen it with bruschetta too.

    Hi FLB – I also made it with fresh herbs too. The peas were great with it I thought.

    Hi Sandi – no Whole Foods there? Good luck at the PW, maybe???

    Hi Joan – it's fun to find something new. Thanks for your kind words.

  12. Sounds wonderful! I'm curious about black garlic – I saw it in Wegmans the other day but was in a hurry rushing past that aisle and didn't pick it up. I will get it next time to try for sure.

  13. Black garlic sounds amazing! I am now on a mission to find it. I love ingredients that add that much flavor on their own, it's like they do the cooking for you. Your risotto with crisp pork chop looks divine!

  14. Hello Lori Lynn
    this is Pierre from Paris in France
    I love to cook it and we can create so much around a risotto !
    i use nothing but olive oil i buy in the south of France which is delicious !
    If you like french creative food come and visit my blog Hope you 'll like it

    cheers from Pierre in Paris France

  15. I keep wanting to use that olive oil from Foodbuzz, but I'm almost scared to because it's so good! 🙂

    – Alison

  16. This looks luscious! Just the little break we need after all the Thanksgiving parade of American favorites. Best from Montecito.

  17. Your Risotto looks wonderful! FYI, Vons/Pavilions also sell Black Garlic in produce department. (Not every store has it, but you can request from produce manager.)

  18. I wonder what it must be like to live somewhere where you can find ingredients like black garlic…
    Thanks for expanding our culinary knowledge once again. Best regards.

  19. Many of the necessary vitamins are found in garlic as a natural antibiotic and food should be consumed in more than gives great flavor

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