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.
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