Michael Van De Elzen’s Cheesy, Garlicky Mushroom Risotto Recipe

Being a chef, the question I get asked the most is, ‘What’s your favourite meal?’. It’s a hard question to answer, but this risotto must be close to the top of the list. Cooked to al dente perfection and boosted with roasted mushrooms and salty nuggets of parmesan, it’s pretty tasty indeed. Fermented black garlic is available from most specialty food stores.

Extracted from Good from Scratch by Michael Van de Elzen, photography by Babiche Martens (Allen & Unwin NZ, $49.99). Out now.