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.
Make Your Life More Delicious!
Get new recipes delivered by email and receive my 10 Baking Secrets You NEED to Know - for free!
© Handle the Heat - handletheheat.com