Roasted garlic risotto
- 6 cups of chicken or vegetable broth
- 3 tablespoon unsalted butter
- 2 garlic head
- 1 onion finely chopped
- 2 ½ cups of Arborio rice
- 2/3 cup of white wine
- 1 cup of freshly grated Parmesan cheese
- Salt and pepper
Put the garlic head, 2 tablespoon of olive oil, salt and pepper in the middle of a the foil. Put in a baking sheet and roast in a preheated oven at 350 F for 30 minutes.
Put the broth in a saucepan and keep at a gentle simmer. Melt the butter in a large heavy pan and add the onion. Cook gently for 10 minutes until golden. Add the rice and stir until well coated with the butter. That’s the secret of a good risotto, seal the grains before put the liquid. Pour the wine and boil until it has reduced and almost disappeared. Begin adding the broth, a large ladle at a time, stirring gently until the rice has almost absorbed each ladle. The risotto should be kept at a bare simmer throughout cooking, so don’t let the rice dry out. Add more broth as necessary.
Continue until the rice is tender and creamy, but the grains still firm. Taste and season well with salt and pepper now mix the roasted garlic and the Parmesan cheese. Turn the fire of cover the pan and let it rest for a couple of minutes, and the cheese melt.
