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Aged Black Garlic Risotto with Chanterelle and Oyster Mushrooms

Aged Black Garlic Risotto with Chanterelle and Oyster Mushrooms

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Guess you could say we are a bit sick of soup every day so we decided to make a nice Aged Black Garlic Risotto with Chanterelle and Oyster Mushrooms for dinner.  Now, neither of us considers risotto “healthy” but I do consider my version a bit more since it does not include cheese, don’t worry it is still very creamy!

Mushroom Risotto 0110

I have had mushrooms, especially freshly picked chanterelles, on my mind since hearing about Pim’s foraging excursion.  Now I was not able to actually “fresh” pick mine but they were still very nice, thanks to Solano Mushrooms.  Solano was one of my first stops during our market excursion over the weekend and they were a perfect addition to my basic risotto recipe.   In addition to these beautiful mushrooms, I have a couple of heads of Black Garlic, from Marx Food, that I have been dying to use.  I have used black garlic before, but I was equally as excited as the first time, to start creating some new dishes.  Ummm, black aged garlic and assorted mushrooms;  YUM!

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Black Aged Garlic with Chanterelle and Oyster Mushroom Risotto

serves 4


  • 1 lb assorted mushrooms, cleaned, and sliced
  • 4 cloves black aged garlic, sliced thinly
  • 1/4 yellow onion, minced, do not use shallot that is called for in basic risotto recipe
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • kosher salt, to taste
  • 1 basic risotto recipe * I used the fresh stock we made this weekend in the basic recipe

How To:

  1. Heat olive oil and butter in a large frying pan over low heat.
  2. Add the onion and garlic and cook until caramelized and very fragrant, about 10 minutes.
  3. Add the mushrooms and cook, over low heat, until they are caramelized, about 15 minutes.
  4. Remove from heat, and season with salt.
  5. Prepare the risotto in the same pan.
  6. When the risotto is finished add the mushrooms, stir, and season if need be.
  7. Serve.
  8. Eat.
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Pink Panda

Saturday 30th of January 2010

Have never tried black age garlic or risotto. Looks quite tasty and healthy though.


Sunday 24th of January 2010

I love mushrooms, and have been itching to make a big batch of risotto for weeks. I think I'm going to have to track down some black garlic and try this recipe very soon!

Amy from She Wears Many Hats

Tuesday 19th of January 2010

I could eat risotto everyday! This combo looks delish too. I've never used black garlic but have been seeing articles about it here and there. I'll be sure to keep my eyes peeled for some now because I've got some risotto to make. Yum!

Susan @ SGCC

Tuesday 19th of January 2010

This looks lovely! I have some black garlic in my fridge that I've been trying to figure out what to do with. Now, if I only could get my hands on some beautiful chanterelles....