Porcini Risotto

The night before cooking the risotto, place 200g of the wild garlic in a dehydrator overnight at 70 degrees. In the morning, blend to a powder. 

Start by cutting the vegetable for the stock in equal pieces and place in a pot with water. Bring to a boil and let it simmer for 30 minutes. Turn the heat off afterwards. 

Soak the Cooks&Co Dried Porcini Mushrooms with enough water to cover them. 

Now dice the onion for the risotto to a brunoise size. 

In a small pan, place 300g of black garlic and cover with water and bring to a boil. Let cook until the garlic is soft. Blend to a smooth consistency and store in a squeezy bottle. 

In a large pot, place some vegetable oil and the diced onion and let it sweat slowly until translucent. 

When the onion is translucent, add the rice and let it toast slowly for about 5 minutes. Now drain the mushrooms, saving the liquid. 

Add half of the mushrooms to the pan and let them cook, then deglaze with the wine. Let the alcohol evaporate and the wine reduce to help give acidity to the dish. 

Now start by adding the liquid reserved from the mushroom, just enough to cover the rice and let it cook on a medium heat. 

Continue by adding the rest of the vegetable stock and let it cook slowly. 

Halfway through, add the rest of the mushrooms. 

When the rice is cooked and cannot take any more stock, remove from the heat and add the butter and the parmesan. Mix well and leave to rest off the heat for 3 minutes. 

Serve the risotto in a bowl plate and decorate with dots of black garlic puree and sprinkle some powder.