Mushroom & Roasted Garlic Risotto

Short-grain arborio rice, mushrooms & vegetable broth are cooked slowly--with constant stirring--for this risotto that's seasoned with roasted garlic.

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Ingredients:

• 1 bulb garlic
• 1/2 teaspoon olive oil
• 4 Tablespoons olive oil
• 1 white onion, chopped
• 3 cups mushrooms, sliced (about 8 oz)
• 1 cup arborio rice
• 5 cups vegetable broth
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper

Method

Preheat oven to 350 degrees. Cut off a thin layer of garlic bulb at the root end. Place garlic in foil or a garlic roaster. Drizzle with 1/2 teaspoon of olive oil. Cover and bake for 20 minutes, until fragrant. Allow to cool. (To speed this process, you may place the garlic in the refrigerator while preparing the risotto.) Meanwhile, in a 4-quart saucepan, heat the 4 tablespoons of olive oil over medium-low heat. Saute onion for 2 minutes. Add mushrooms and saute for 2 minutes. Add rice and cook for another 2 minutes. Pour in one cup broth, stirring constantly until nearly all the liquid is absorbed, about 10 minutes. Add remaining broth in this same manner, one cup at a time and stirring constantly. Once all the broth is incorporated, squeeze the bulb of roasted garlic to removed all the pulp from the peel add to the risotto. Stir in salt and pepper.

Notes: The key to a good risotto is to constantly stir. Don't stop stirring!

Number of servings: 8

Submitted By: kk1000
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