Roasted Garlic Risotto

By lorik

Ingredients

• 2 quarts homemade or low-sodium store-bought chicken stock, skimmed of fat
• Roasted-Garlic Puree, 1/4 cup
• 2 tablespoons extra-virgin olive oil
• 5 tablespoons unsalted butter
• 2 shallots, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
• 1/4 cup finely chopped fresh chives, plus more for garnish
• Coarse salt and freshly ground pepper

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low; whisk in 1 tablespoon garlic puree, and continue to simmer.

Add oil and 1 tablespoon butter to pan. Add shallots and cook, stirring, until shallots are soft, about 2 minutes. Add rice; cook, stirring, until coated with oil and butter, 3 to 4 minutes. Add wine; stir until completely absorbed.

Stirring constantly, add 3/4 cup simmering stock at a time, letting rice absorb each addition before adding the next. Continue to add stock until rice is creamy but al dente, 17 to 20 minutes.

Stir in the remaining 3 tablespoons garlic puree and 4 tablespoons butter, along with the cheese, and chives. Season with salt and pepper. Garnish risotto with additional cheese and chives.