Roasted Sweet Garlic And Thyme Risotto With Toasted A ...

  2lg Heads garlic, whole and unpeeled
   Approximately 1 quart (1.1 litres) chicken stock
  1tb Olive oil
  3 Shallots or 2 medium onions, finely choppe
  2 Zehen Garlic, finely chopped
  0.5 Head celery, finely chopped
  420g (400 grams) risotto rice
  2 Wine glasses dry white vermouth or dry white w
   Sea salt
  1 Good handful fresh thyme, leaves picked
   Freshly ground black pepper
  75g (70 grams) butter
  120g (115 grams) freshly grated Parmesan
  765g (155 grams) shelled and peeled almonds, lightly crushed, cracked or chopped
  2 Handfuls coarse fresh bread crumbs
   Olive oil



Zubereitung:
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. After
a minute it will look slightly translucent. Add the vermouth or wine
and keep stirring, it will smell fantastic. Any harsh alcohol flavors
will evaporate and leave the rice with a tasty essence.

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 dösn'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 the toasted almonds and bread crumbs sprinkled
over the top. Lovely.

: O-Titel : Roasted Sweet Garlic and Thyme Risotto with Toasted
: > Almonds and Breadcrumbs



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