Risotto Recipe
roasted garlic & parmigiano
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roast Garlic
Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for 30-35 minutes until soft and caramelized. Let cool before squeezing out the cloves.
- 2
Prepare Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling as you cook the risotto.
- 3
Chop Onion
Finely chop the onion and set aside.
Cooking Risotto
- 4
- 5
- 6
Add Broth Gradually
Begin adding the warm vegetable broth to the rice, one ladleful at a time. Stir continuously and allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 7
Incorporate Roasted Garlic
Once the rice is cooked, squeeze the roasted garlic cloves into the risotto and stir to combine. Adjust the seasoning with salt and black pepper to taste.
- 8
Add Cheese
Remove the risotto from heat and stir in the grated Parmigiano-Reggiano cheese until melted and creamy.
