| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 14g | 6g | 65g |
| sugars | fibre | protein | salt |
| 3g | 4g | 14g | 1.8g |
Born and bred in the heart of New England, I’ve devoted my culinary skills to mastering our native seafood. But that’s not all we New Englanders are about. As eclectic as our seasons, our cuisine is diverse, rich, and intensely flavorful. This brings me to a recipe that isn’t strictly seafood but has its roots in our coastal soil… Alexanders and Black Garlic Risotto.
A Fusion of Unique Flavors
The Alexanders and Black Garlic Risotto is a revelation, a medley of the subtle Alexanders (also known as Horse Parsley or Smyrnium Olusatrum, which grows wild along our rocky coasts), the pungent yet sweet black garlic, and the creamy richness of Arborio rice. Fine-tuned with a splash of dry white wine and topped with a spatter of tantalizing Parmesan, this risotto is a meeting of land and sea in a culinary symphony that sings of Maine’s vibrant biodiversity.
Similar to the classic mushroom risotto, our Alexanders variant brings a refreshing coastal twist that can turn even the rainiest Mainean afternoon into a savory memory. It’s versatile too, pairing wonderfully with Maine lobster rolls, New England clam chowder, or standing as a rich, warming course all on its own.
Culinary Benefits and Health Perks
But it’s not just about the flavor. This dish is brimming with health benefits too.
Black garlic, a staple in Asian cuisine, is known to be rich in antioxidants, supports a healthy immune system, and can contribute to heart health. Alexander’s is a great source of vitamin C and has been utilized in folk medicine for thousands of years. Paired with the whole grain goodness of Arborio rice and heart-healthy olive oil, my Alexanders and Black Garlic Risotto is a nourishing delight for the body as well as the palate.
Eating this risotto is like experiencing a piece of Maine with each bite – an aromatic journey across our lush landscapes, through the fresh Atlantic breeze, and into the heart of our coastal heritage. Living in Portland, with my two daughters Erin and Samantha, has been an endless exploration of the replete larder that is Maine. And it has been a true joy to share these flavors, these experiences, these love letters to my home, with you. Especially with recipes as pleasantly surprising as the Alexanders and Black Garlic Risotto.
What You’ll Need
- 12 cups chicken broth
- 2 tablespoons olive oil
- 1 chopped onion
- 2 cloves black garlic, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 cups fresh Alexanders, chopped
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh Alexanders for garnish
Method
Step One
Start by heating the chicken broth in a saucepan over medium heat. Once warm, reduce the heat to low and let it simmer.
Step Two
Next, heat the olive oil in a large pan over medium heat. Add the chopped onion and black garlic. Sauté the mixture until the onions have turned translucent and the garlic is fragrant.
Step Three
Then, add the Arborio rice to the pan and stir continuously until the grains become translucent. This should take approximately 2-3 minutes. Pour in the dry white wine and keep stirring until most of the liquid has been absorbed by the rice.
Step Four
Now, begin to add the hot chicken broth to the rice, one ladle at a time. Each time, wait until almost all of the broth has been absorbed before adding the next ladle. Continue this process until the rice is tender and creamy.
Step Five
Once the rice is cooked to your desired level, stir in the chopped fresh Alexanders. Cook the Alexanders until they are tender, about 5 minutes.
Step Six
Finally, remove the risotto from the heat and add in the grated Parmesan cheese and unsalted butter. Stir well until the cheese and butter have melted and are evenly distributed throughout the risotto. Season with salt and pepper to taste.
Step Seven
When ready to serve, garnish each bowl of risotto with a few leaves of fresh Alexanders.
