Carmelized garlic risotto

6 Servings

Ingredients

Quantity Ingredient
24 Garlic cloves (unpeeled)
1 tablespoon Olive oil
4 tablespoons Unsalted butter OR- olive/vegetable oil
1½ cup Arborio rice
½ cup Dry white wine
5 cups Vegetable stock
½ cup Chopped fresh chives OR- green onions

Directions

Preheat oven to 350 F.

In a medium saucepan, heat 3 or 4 cups of water until boiling. Add garlic and let cook 30 seconds. Drain off water. Bring a fresh batch of water to a boil and blanch garlic a second time. Drain. Transfer garlic to a shallow baking pan and drizzle with 1 tablespoon oil.

Toss to coat cloves evenly with oil. Bake until lightly browned, about 25 minutes. Cool. Peel and chop garlic; set aside.

In a medium saucepan, saute onion in butter (or oil) about 5 minutes on medium-low heat. Add rice. Cook and stir 1 minutes, then add white wine. Simmer until liquid is almost completely absorbed. Add vegetable stock and continue to simmer, stirring often, about 30 minutes, until rice is tender. Stir in garlic and chives and season with salt and pepper to taste.

Adapted by Karen Mintzias from a recipe in: Bon Appetit (October 1993)

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