A creamy and full-bodied risotto with the deep sweetness of black garlic, lightly crispy wild mushrooms, and the fresh, green taste of wild garlic. A dish that combines the best of spring and late summer – simple in expression, but full of flavor and calm.
Black garlic is regular garlic that has been slowly fermented at a low temperature for several weeks. This creates a mild, round, and almost caramelized flavor that perfectly complements the creamy base of the risotto. Together with the golden-brown pan-fried mushrooms and the aromatic wild garlic oil, this dish feels both luxurious and down-to-earth.
Enjoy it plain as a light meal on its own – or serve it as a side dish to grilled chicken, veal, or fresh fish. For a more filling option, you can add some crispy fried diced bacon or small pieces of chicken.
