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Taste: There isn’t much better than the caramelized taste of roasted garlic, especially when combined with butter, wine, and cheese.
Texture: Creamy, thick, and indulgent.
Ease: Risotto itself isn’t hard, it just needs constant attention. Pour yourself a glass of wine and turn on your favorite music and get ready to stir.
Appearance: Is there anything more creamy looking than risotto? Besides cream.
Pros: Just so tasty.
Cons: Not whole wheat and never will be.
Would I make this again? Stay tuned for what I do with my leftover risotto!
- 1 head of garlic, roasted & pureed (see this tutorial)
- 4 cups of water (do not use stock, it will overwhelm the taste of the garlic)
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- salt & freshly ground black pepper
Bring 4 cups water to a simmer in a medium saucepan. Reduce heat to low, cover, and keep hot.
Melt butter in heavy large saucepan over medium-high heat. Add onion and saute until tender, about 3 minutes. Add rice and stir until golden, about 3 minutes (toasting the rice helps prevent it from becoming soggy). Add wine and stir until absorbed, about 2 minutes. Ladle in 1 cup hot water. Reduce heat to simmer and stir until liquid is absorbed. Continue adding hot water 1 cup at a time, simmering until liquid is absorbed before each addition and stirring frequently, until rice is just tender and mixture is very thick, about 25 minutes. *Tip – the more you stir, the creamier your risotto will be.
Add in cheese, parsley, and garlic puree into risotto. Season to taste with salt and freshly ground black pepper.
I happen to have roasted garlic stock on hand ( I found it at my local Safeway ) and I cannot wait to try it!
Nice!!
Finished making this just a few minutes ago, and it’s AMAZING!!!!! Thank you so much!!!!!
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Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content;[1] thus, it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.’
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Roasted garlic risotto. Forget 'I love you,' those are three most wonderful words a girl could hear.
this looks so yummy. i've never had risotto before. i think this will be the first time i try it.