I don't have much to say today except that this recipe is good, the type of food that sticks to your bones. If you're curious about roasted garlic, read the tutorial I posted a few days ago about why and how you should roast garlic. It's magic.
Recipe Rundown
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. 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.
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!
Roasted Garlic Risotto
6 servings
Adapted from the Bon Appetit Cookbook
- 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
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.
Hi! I'm Tessa, author behind Handle the Heat. Here you'll find simple & fresh recipes from a college student turned culinary student. Find out more 
yum!! i made roasted garlic orzo w/ chicken sausage last night!!
ReplyDeleteI need to stop being so ADD and make a risotto, especially since this one uses water and not stock [which I sadly never have on hand].
ReplyDeleteespecially since this one uses water and not stock [which I sadly never have on hand].
ReplyDeleteyou can use bouillon cubes, added to water. in italy, we use *dado* which is bouillon, all the time.
http://startcooking.com/blog/74/Whats-a-Bouillon-Cube
buy a box, and you always have it on hand.
this garlic risotto recipe looks good! i am going to try it this week.
love your blog and great articles.
ReplyDeleteFarida
http://kitchensuperfood.com
This looks great! I love a good Risotto and yours looks amazing!
ReplyDeleteThis comment is just proof that submitting to food gawker works. I saw the picture and it drew me right in. Well, the title did too. Creamy; garlic; risotto. It's a trifecta. Thanks for sharing the recipe. I love risotta and can't wait to make this.
ReplyDeleteI always used to be intimidated by risotto, but I tried making it over the summer and was so glad I did. This recipe looks great.
ReplyDeleteYour photos are so gorgeous Tessa! I always drool over them on Foodgawker :) The risotto looks terrific.
ReplyDeleteAre those pots from Le Creuset? They're so adorable!
ReplyDeleteThe risotto sounds delicious as well :)
Chihiro - They're actually knock-off versions of the Le Creuset ones that I found at Cost Plus World Market! They were WAY cheaper.
ReplyDeletei love risotto, the perfect comfort food. Yours looks perfect
ReplyDeleteI tried to make this last night, and halved the recipe so as to make enough for three, for me and my boyfriend. But the amount it actually produced was really tiny and nowhere near enough which was kind of saddening after stirring the pot for absolutely ages. Did I do it wrong? Should it have increased in volume much more?
ReplyDeletethis looks so yummy. i've never had risotto before. i think this will be the first time i try it.
ReplyDeleteRoasted garlic risotto. Forget 'I love you,' those are three most wonderful words a girl could hear.
ReplyDelete