BLACK GARLIC RISOTTO WITH MUSHROOMS ENJOY DAN:

      BLACK GARLIC RISOTTO WITH MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS:

4-1/2-cups vegetables stock

4 tablespoons butter

4 tablespoons olive oil

1 onion, finely chopped

4 cloves peeled black garlic, thinly sliced

6 baby portabella mushrooms, sliced

1-1/2-cups Royal Italian Superfine Risotto

1 cup dry white wine

2 cup mascarpone cheese

1/4-cup fresh snipped chives

Sea salt and Seasoned Pepper Medley to taste

Finish with black truffle oil

DIRECTIONS:

1.   In a Dutch oven add stock heat until just to the simmering point.

2.   Heat the 2 tablespoons EACH  oil & butter in a skillet over medium-heat when sizzling.

3.   Add the onions, mushrooms, salt & pepper to taste, sauté for 5 minutes or until onions are translucent 4-5 minutes.

4.   Add black garlic and sauté for 1 minute.

5.   Add Risotto and stir until rice and stir until each grain is well coated with oil and translucent for about 3 minutes.

6.   Pour in the wine, and cook until the wine is dissolved.

7.   Add simmering hot stock to rice 1/2-cup at a time.

8.   Stirring and allowing rice to absorb stock before each addition 1/2-cup of stock.

9.   Reserve1/4-cup stock to add at the end.

10.                When the rice is “firm to the tooth” and is creamy about 30-40 minutes.

11.                Remove from heat and stir in remaining butter and reserved 1/4-cup stock.

12.                Top with black truffle oil.

ENJOY DAN:                                        PLANT SEEDS & SING SONGS!!