Description
This Creamy Black Garlic Sundried Tomato Risotto is a luscious, savory dish combining the rich umami flavor of black garlic with the tangy sweetness of sundried tomatoes. Creamy Arborio rice is slowly cooked in warm vegetable broth and finished with Parmesan cheese and fresh basil, creating a comforting and elegant vegetarian meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio Rice (Essential for creamy texture.)
- 4-5 cloves Black Garlic (Mashed into a paste.)
- 1/2 cup Sundried Tomatoes (Chopped into small pieces.)
- 4 cups Vegetable Broth (Heated in a separate pot.)
- 1 medium Onion (Finely chopped.)
- 2-3 cloves Garlic (Minced.)
- 2 tablespoons Olive Oil (Extra virgin for sautéing.)
- 1/2 cup Parmesan Cheese (Freshly grated.)
Seasoning & Garnish
- Salt (to taste, adjust according to preference.)
- Black Pepper (to taste, adjust according to preference.)
- 1 handful Fresh Basil (Chopped, for garnish.)
Instructions
- Prepare Ingredients: Chop the onion and garlic finely, mash the black garlic into a paste, chop the sundried tomatoes into small pieces, and measure the Arborio rice and other ingredients to have everything ready.
- Heat Broth: Warm the vegetable broth in a medium saucepan over low heat to keep it hot for gradual addition to the rice.
- Sauté Onion: In a large skillet, heat the extra virgin olive oil over medium heat and sauté the finely chopped onion until it becomes translucent and soft, about 3-4 minutes.
- Add Garlic: Add the minced garlic and cook just until fragrant, about 1 minute, to avoid burning and bitterness.
- Toast Arborio Rice: Stir in the Arborio rice with the onion and garlic, coating the grains with oil. Toast the rice for 2-3 minutes, stirring frequently to enhance flavor and texture.
- Incorporate Black Garlic: Mix in the mashed black garlic paste thoroughly to evenly distribute its unique umami flavor throughout the rice.
- Gradually Add Broth: Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Allow each addition to be mostly absorbed before adding the next, which helps release the starches and create a creamy consistency.
- Add Sundried Tomatoes: After about 15 minutes of cooking and broth absorption, stir in the chopped sundried tomatoes and continue stirring to meld their sweet, tangy flavor with the rice.
- Finish Cooking: When the risotto reaches an al dente texture and creamy consistency (usually after around 30 minutes total cooking time), remove the skillet from heat and stir in the freshly grated Parmesan cheese to add richness.
- Garnish and Serve: Fold in the freshly chopped basil for a bright, herbal note, adjust seasoning with salt and black pepper if needed, and serve immediately while warm and creamy.
Notes
- Keep the broth warm to maintain a constant cooking temperature and ensure even absorption by the rice.
- Stir continuously while adding broth to release starch and achieve the creamy risotto texture.
- Adjust salt and pepper to taste as Parmesan cheese adds saltiness.
- Use fresh Parmesan cheese for the best flavor and melt.
- Sundried tomatoes add a tangy sweetness, so balance the seasoning accordingly.
- This dish is best served immediately for optimal creamy texture.
