Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over low heat, keeping it warm throughout the cooking process.

2. 2

   Roast the Garlic

   Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast in a preheated oven at 400°F (200°C) for about 30 minutes until soft. Once cooled, squeeze out the cloves and mash them into a paste.

3. 3

   Sauté the Onions

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir for about 2-3 minutes until the rice is lightly toasted and coated in the oil.

5. 5

   Add Broth Gradually

   Start adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is al dente.

6. 6

   Incorporate Roasted Garlic and Cheese

   Once the rice is cooked, stir in the roasted garlic paste and the remaining tablespoon of butter. Gradually add the grated Parmigiano-Reggiano cheese, stirring until creamy.

7. 7

   Season and Serve

   Season with salt and black pepper to taste. Serve hot, garnished with additional cheese if desired.