Garlic Parmesan Risotto

5 from 15 votes

This is an easy risotto recipe that makes a great one-pot meal, or works well as a side with steaks, poultry or fish.

Prep Time45

Cook Time30

Total Time1 15

Course: Appetizer, lunch, Main Course, Rice

Cuisine: Italian

Servings: servings

Preheat the oven to 375°F. Slice the top off the head of garlic and set it into a packet made of foil. Drizzle some olive oil over the cut part and seal the packet. Roast this in the oven for 45 minutes to 1 hour.
When the garlic is soft, squeeze it out of the husks and reserve. This step can be done up to a couple days in advance.
Heat 2 tablespoons of the butter in a pot set over medium-high heat. Sauté the shallot until soft but not browned, then add all the garlic, fresh and roasted, along with the rice. Cook this, stirring often, for a couple minutes to toast the rice.
Stir the white wine into the rice. It will be absorbed quickly. When it has almost boiled away, ladle in about 1/2 cup to 1 cup of the stock and stir that in. Let this cook, stirring often, until that has almost cooked away. Repeat with more stock, cooking and stirring, until the rice is fully cooked, but not mushy. This will take about 20 minutes or so.
When the rice is ready, stir in the rest of the butter, the parsley and the grated cheese. Let this cook about a minute or two, then serve. You want the risotto to be wet, as in you'll need it to be served in a bowl, not on a plate. If the rice is too stiff, add a little more stock or water to thin it out.

If you can't use wine in your cooking, just use more stock.