Slice the onions finely and add with olive oil to a saucepan until the onion is brown and soft.

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Add the rice to the saucepan and toast it for a couple of minutes. Heat the broth and pour in a cup and stir.

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Add the black garlic to the mix and let the garlic more or less dissolve. 

Stir thoroughly and keep adding broth to keep the rice covered in liquid until the rice is cooked.

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Add about ⅔ of the Parmesan and season to taste.

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Turn off the heat and add the butter. Stir gently until the butter melts completely. Serve warm, topped with the remaining Parmesan.

Tip: To achieve a perfect creamy finish, make sure to use very, very cold butter. Don’t take it out of the fridge before using it.