Earthy Delights Recipe
http://www.earthy.com/
Garlic and Thyme RisottoNo matter how good your risotto is, it can just about always be improved with
white truffle oil. This recipe is no exception. Have a fine bottle of it on the table and drizzle just a dash of it over individual servings of risotto. If you're not into the truffle oil, try some
balsamic cream. Better yet, have both out on your table.
Ingredients:
2 large heads garlic, whole and unpeeled
One quart chicken stock
1 tablespoon extra virgin olive oil
3 shallots, minced
2 cloves garlic, minced
1/2 stalk celery, chopped
14 ounces Arborio rice
2 wine glasses dry white wine
Sea salt
1 handful fresh thyme, leaves picked off stem
fresh Cracked Pepper
1/2 stick butter
4 ounces freshly grated Parmesan cheese
1/2 cup almonds, chopped
2 handfuls of fresh bread crumbs, coarsely chopped
extra virgin olive oil
Preparation:
Preheat the oven to very hot (450 F) and roast the whole, unpeeled
garlic heads on a dish in the oven. They should be very soft when
fully cooked, which should take about 30 minutes.
Heat the chicken stock.
Use a separate pan to heat the olive oil, then add to it the shallots, garlic, and celery and sauté for about 5 minutes. When the veggies have softened, add the Arborio rice and turn up the heat.
The rice will begin to fry, so stir frequently. In two minutes or
so it will begin to appear slightly translucent. Add the wine and
continue to stir.
Once the wine has cooked into the rice, start adding ladles of hot
chicken stock and a pinch of salt. The ladles of stock should be
added gradually, spacing them out as the rice soaks up the
moisture.
Separate the roasted garlic cloves and squeeze out the
soft insides into the risotto.
Add the thyme and pepper and turn the heat down to a simmer. Take care that the rice doesn't cook too quickly. Continue adding ladles of stock gradually.
Remove the risotto from the heat and add the butter and Parmesan.
Stir gently. Place a lid on the pan and allow it to sit for a few
minutes. This is an important part of making the risotto, as this
is when it will become creamy and "oozy."
Add the remaining olive oil to a skillet with the almonds and
breadcrumbs. Sauté until crisp and golden, and season with salt.
Set to one side.
Serve the risotto with the toasted almonds and the
breadcrumbs sprinkled over the top.
Directions:
No matter how good your risotto is, it can just about always be improved with white truffle oil. This recipe is no exception. Have a fine bottle of it on the table and drizzle just a dash of it over individual servings of risotto. If you're not into the truffle oil, try some balsamic cream. Better yet, have both out on your table.