Date night in just got a little fancier with this Roasted Garlic Risotto. Simple risotto jazzed up with sweet, nutty roasted garlic.
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The holidays are upon us and with that comes all the meals and celebrations. This year looks a lot different for most of it but we can still celebrate in a new way with delicious food of course.
That’s where this Roasted Garlic Risotto comes in. Maybe you’re having a small gathering this year. Maybe you’re celebrating an anniversary or big birthday at home instead of out.
No matter what the occasion, this delicious risotto is fancy yet simple enough to fit the bill.
What is Risotto?
Risotto is a rice dish, specifically using arborio rice, that is slowly cooked in a mixture of white wine and chicken stock until it’s unbelievably creamy.
There are a few keys to making perfectly creamy risotto. Let’s break down the process of making risotto.
A classic risotto would start by sauteing garlic in olive oil. After softened, the rice is added and cooked until slightly toasted. This Roasted Garlic Risotto starts off a little differently which I’ll explain later in this post.
Wine is then added and cooked until absorbed into the rice, stirring constantly. Then warm stock is added a 1/2 cup at a time, constantly stirring the whole time.
Once that liquid is absorbed, you add another 1/2 cup. This creates a starchy environment that leads to that dreamy, creamy end result.
While risotto may seem daunting, it’s really quite simple and straightforward. Just make sure you have the time for constant stirring as that’s the key component to the dish.
Ingredients for Roasted Garlic Risotto
How to Roast Garlic
Now that you know the risotto basics, let’s talk about roasted garlic. Roasting garlic brings out a sweet, caramelized, nutty flavor that is just incredible.
And it’s super easy to roast. Grab a bulb of garlic and cut off the top to expose the cloves (not the root but the opposite side).
Place the whole bulb on a piece of aluminum foil, drizzle with olive oil and season with kosher salt. Wrap it up tightly and it’s time to roast.
It will need about 45 minutes to become super soft and caramelized.
What Kind of Wine?
When it comes to cooking with wine, there are a few things to consider.
How to Make Roasted Garlic Risotto
The process of making this risotto is probably easier than you think. Start by roasting the garlic.
Once the garlic is roasted, you can start making the risotto. Place the chicken stock in a small saucepan and bring to the slightest simmer. Keep it warm on the burner while making the risotto.
Heat a skillet over medium-low heat and add in some olive oil. Add the rice and stir to coat. Cook for a few minutes until it’s slightly toasted and gives off a nutty aroma.
Now it’s time to add the roasted garlic. Grab the bulb from the bottom and start squeezing and pushing it up towards the cut part of the garlic. It will be super soft and will come right out of the bulb.
Make sure to check that none of the papery bits from the bulb go into the skillet.
Stir the garlic into the rice. Add the wine and let cook and simmer away. When almost all of the wine has been absorbed, add in 1/2 cup of warm chicken stock. Stir constantly.
Once almost all the stock is absorbed, add another 1/2 cup of stock. Keep repeating this process until the stock is gone and the rice is cooked.
Remove from heat, stir in the parmesan cheese and serve. Top with chopped parsley to be extra fancy.
What to Serve with Roasted Garlic Risotto
Roasted Garlic Risotto
Ingredients
For the Roasted Garlic:
- 1 bulb garlic
- 1 Tbsp. olive oil
- 1/8 tsp. kosher salt
For the Risotto:
- 2 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 2 cups arborio rice
- 1 cup dry white wine
- 4 cups chicken stock
- 1 cup freshly grated parmesan
- Fresh parsley, for garnish
Instructions
- For the roasted garlic: preheat oven to 425 degrees F. Cut off the top of the garlic (the pointed part) to expose the cloves. Place on a square of aluminum foil large enough to enclose the garlic. Drizzle with 1 tablespoon olive oil and sprinkle with 1/8 teaspoon kosher salt. Wrap bulb of garlic in foil and place on a baking sheet. Bake for 40 to 50 minutes, until garlic is super soft.
- Heat a medium sized skillet over medium low heat. Add olive oil and rice. Stir to coat and season with salt. Cook for 2 to 3 minutes, until slightly toasted and fragrant. Squeeze the roasted garlic out of the bulb. Make sure to remove any papery bits from the outside of the garlic. Smash the garlic and stir into the rice.
- Meanwhile, add chicken stock to a small saucepan and heat to a slight simmer. Keep warm through the cooking process.
- Add wine to the rice and cook until almost all of it has been absorbed. Add 1/2 cup of warm stock to the rice and stir constantly until almost completely absorbed. Add another 1/2 cup and stir again until almost absorbed. Repeat process until you are out of stock. This should take about 20 minutes. Once rice is cooked, remove from heat and stir in the parmesan cheese. Top with chopped parsley, if desired, and serve.
