Black Garlic is a perfect complement for the delicate flavour of Tasmanian Scallops whose quality is guaranteed by the clean and fresh waters off the Tasmanian coast where they are harvested. One of our favourite recipes for this combo is this succulent and utterly satisfying risotto.
Serves: 4 mains or 8 as an entrée (appetiser)
Time: Preparation 10 minutes, cooking 40 minutes.
Ingredients:
450g arborio rice
10ml olive oil
250ml dry white wine
1 ½l black garlic and chicken stock (see directions below)
4 large cloves fresh garlic
35g black garlic peeled OR 40-50g whole bulb
500g scallops (fresh or frozen)
½ cup fresh Italian parsley
black pepper, salt, to taste
Method:
Preparation:
If the scallops are frozen, defrost in a bowl and retain any liquid with the scallops.
If using a whole bulb of black garlic, peel it and retain the skins for the stock (any excess cloves will keep well in the refrigerator for at least a year).
Cover the peeled black garlic cloves with a small quantity of white wine, mash them with a fork and set aside to soften.
Place the skins in a stock saucepan, add 1l chicken stock and 500ml water, bring to the boil and simmer gently for about 15 minutes. Strain out the skins and keep the stock on a low heat to use throughout the cooking.
Finely chop the fresh garlic. Roughly chop the parsley and set aside.
Cooking the risotto:
Heat the oil in a heavy-based saucepan or deep-sided pan on medium heat, add the rice and stir frequently with a spatula until the grains become opaque. Carefully add the balance of the white wine and stir vigorously until it evaporates. Add the chopped fresh garlic and one ladleful of the hot stock. Stir the rice more or less continuously, using a flat-edged wooden spatula to ensure the rice does not stick to the bottom of the pan, and adding the stock one ladleful at a time as each lot is absorbed.
About 10 minutes before the rice is fully cooked (the centre of the grain is still a little hard) add the black garlic and wine mix. When the risotto is almost cooked enough, add the scallops and any liquid from them. Toss through with the wooden spatula, without breaking the scallops. Add more stock if required and continue to stir until cooked. Add pepper and salt to taste and leave covered until serving. Just before serving, stir through the parsley and sprinkle a little on top.
Serve with a mixed green salad and a dry white wine.
Variations:
This Black Garlic Risotto can be made without the scallops to serve as a side dish with grilled or barbecued seafood, chicken or lamb, and salad. The risotto will keep in a refrigerator for up to three days. Extra delicious when served hot or cold in radicchio leaf cups.
