Ingredients
2 Heads Garlic
1 small onion
1/4 cup olive oil
1tbsp butter
1 cup white wine
1+ box chicken stock/broth
1 1/2 cups arborio rice
fresh parmesan cheese
fresh parsley- chopped
pepper
Preparation
-Roast one head of garlic: preheat oven to 475. Coat garlic with a little olive oil and wrap in aluminum foil and roast in oven for 45 minutes. Remove, cool, peel and chop. -Peel other head of garlic. Slice 1/2 of the garlic and mince the remaining 1/2. -In large pan heat olive oil & add sliced garlic. Toast/fry garlic being careful not to burn the garlic. -Remove garlic and let drain on paper towel. Pour out some of garlic oil to reserve. -In a small pot heat the chicken stock. -Cut onion into a small dice -Add the butter to the heated oil in pan, melt and add minced garlic and diced onion. Saute until onions are translucent. -Stir in arborio rice. Keep stirring for about a minute. -Stir in white wine until absorbed. -Add in chicken stock one ladle full at a time, stirring and waiting for the first to absorb before adding the next. Continue until the rice is al dente. -Add the chopped roasted garlic at the same time as the final ladle of stock. Stir to blend. -When the liquid is almost completely absorbed, turn off heat and finish the risotto with the reserved garlic oil, parmesan cheese and chopped parsley. Pepper to taste. -Serve topped with crispy, fried garlic.
