ROASTED SWEET GARLIC AND THYME RISOTTO

ROASTED SWEET GARLIC AND THYME RISOTTO image

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Number Of Ingredients 15

2 large heads garlic, whole and unpeeled
Approximately 1 quart vegetable stock
1 tablespoon olive oil
2 medium onions, chopped
2 cloves garlic, chopped
1/2 head celery, chopped
14 ounces risotto rice
2 wine glasses dry white wine
Sea salt
1 good handful fresh thyme
Freshly ground black pepper
2 1/2 ounces butter
51/2 ounces shelled almonds, lightly crushed, cracked or chopped
2 handfuls bread crumbs
Olive oil

Steps:

For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes. Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat. Stage 2: The rice will now begin to fry, so keep stirring it. Add the vermouth or wine and keep stirring, it will smell fantastic. Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock. Stage 4: Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with toasted almonds and bread crumbs sprinkled over the top.