Roasted Sweet Garlic and Thyme Risotto with Mascarpone, Toasted Almonds, and Breadcrumbs

Roasted Sweet Garlic and Thyme Risotto with Mascarpone, Toasted Almonds, and Breadcrumbs for two.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth (kept warm)
  • 1/2 cup dry white wine
  • 1 onion, finely chopped
  • 3 cloves sweet garlic, roasted (see instructions below)
  • 2 tablespoons mascarpone cheese
  • 2 tablespoons unsalted butter
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves, chopped
  • Salt and black pepper to taste
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons breadcrumbs, toasted

For Roasted Sweet Garlic:

  • 1 head of garlic
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Preparation:

Roasting Sweet Garlic:

  1. Preheat the oven to 400°F (200°C).
  2. Cut off the top of the garlic head to expose the cloves.
  3. Place the garlic on a piece of foil, drizzle with olive oil, and season with salt and pepper.
  4. Wrap the garlic in the foil and roast in the preheated oven for about 30-40 minutes or until the cloves are soft and golden. Let it cool.

Risotto:

  1. Squeeze the roasted garlic cloves into a small bowl and mash them with a fork. Set aside.
  2. In a large, deep skillet or saucepan, melt 1 tablespoon of butter over medium heat.
  3. Add the chopped onion and cook until softened, about 2-3 minutes.
  4. Stir in the Arborio rice and cook for an additional 2 minutes until the rice is lightly toasted.
  5. Pour in the white wine and cook until it is mostly absorbed by the rice.
  6. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
  7. Continue this process until the rice is creamy and cooked to al dente, which usually takes about 18-20 minutes.
  8. Stir in the mashed roasted garlic, mascarpone cheese, grated Parmesan, and chopped thyme.
  9. Season with salt and black pepper to taste.
  10. In a separate pan, toast the sliced almonds and breadcrumbs until golden brown.
  11. Serve the risotto in bowls, topped with toasted almonds and breadcrumbs.
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