- 350 g arborio rice
- 2 shallots (peeled and finely diced)
- 1 head garlic
- 0.5 tsp fresh thyme
- 0.5 glass of dry white wine
- 1 l boiling chicken stock
- 25 g butter
- 100 ml cream (optional)
- 75 g freshly grated parmesan
- cracked black pepper & salt
- Preheat the oven to 180°C (350°F/Gas 4).
- Half the garlic across and sprinkle with some salt. Roast the garlic for 35 minutes until it has softened. Allow to cool and then squeeze all of the flesh out.
- Choose a wide saucepan with a thick base.
- On a low heat slowly melt the butter and add the chopped shallots, thyme and cook very gently until completely softened.
- Add in the Arborio rice and mix well in to ensure that it does not stick to the base of the pan at this crucial time.
- Allow the rice to become glazed and cook without any liquid for 3-4 minutes whilst continuing to stir at all times.
- Next add in the white wine and again, do continue to stir the rice because the wine will evaporate off quite quickly.
- Boil up the chicken stock and add some of this into the rice (the low heat being maintained at all times).
- Add the stock little by little and never adding the next ladle until the previous one has evaporated. It is vitally important not to rush this process but continue to add all of the liquid until the rice is plump and tender.
- Season this mixture now and add the roasted garlic puree and if you wish to obtain a nice creamy risotto you can add the cream and parmesan cheese now. Adding just parmesan will also generate positive results.
- Serve immediately with additional parmesan cheese if desired.
Kevin's tip: It is important that the chicken stock is hot at all times before being added to the dish because if not it will cool the risotto down during cooking and make it very ‘stodge like’.