Ingredients

• 1 1/2 cups Arborio rice
• 4 cups low sodium vegetable or chicken broth, kept warm
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 small shallot or 1/2 small onion, finely chopped
• EITHER 2 tbsp I Love Black Garlic Puree or 3 cloves I Love Black Garlic Peeled, mashed
• 1/2 cup dry white wine, optional, or use broth
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 tsp sea salt, adjust to taste
• 1/4 tsp black pepper
• Optional garnish, chopped parsley and extra Parmesan

Instructions

1. Warm broth In a small saucepan, keep broth hot over low heat.
2. Sauté aromatics In a wide pan, melt 1 tbsp butter with olive oil over medium. Add shallot and cook 2 to 3 minutes until translucent.
3. Toast rice Stir in Arborio and cook 1 minute until edges look slightly translucent.
4. Infuse with black garlic Add the puree or mashed cloves. Stir to coat the rice and bloom the aroma.
5. Deglaze Pour in wine and stir until absorbed.
6. Add broth gradually Add a ladle of hot broth and stir often. When nearly absorbed, add another ladle. Continue 18 to 20 minutes until rice is creamy and al dente.
7. Finish Off heat, stir in remaining 1 tbsp butter and Parmesan. Season with salt and pepper.
8. Serve Spoon into warm bowls. Top with more Parmesan and parsley.

Pro Tips

• Stir regularly to release starch and build a silky texture.
• Adjust thickness with a splash of hot broth just before serving.
• Add a squeeze of lemon to brighten the finish if desired.
• For dairy free, use olive oil and skip Parmesan, then finish with extra virgin olive oil.

Serving Ideas

• Top with seared scallops, shrimp, or roasted mushrooms
• Pair with roasted chicken or steak
• Finish with a light drizzle of Black Garlic Honey for sweet contrast

Approximate Nutrition, per serving

Calories 410, Protein 12 g, Fat 12 g, Carbs 61 g, Sodium 610 mg

Make It With The Best Black Garlic

Choose your favorite format: I Love Black Garlic Puree, 7 oz or I Love Black Garlic Peeled, 5 oz.