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 blackgarlic.com.
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.
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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.
Marie – can't wait to see what you make with it!
LL
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.
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!
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.