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Roasted Garlic Risotto w/Marscapone

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

4 cups gf chicken stock
1 Tablespoon olive oil
2 shallots, minced
2 celery stalks, finely chopped
1-1/4 cup arborio rice
3/4 cup dry white wine
3 Tablespoons unsalted butter
1/3 cup parmesan cheese, grated
1 small garlic bulb
1 Tablespoon fresh thyme, chopped
1/3 cup almons, coarsely chopped
1/4 cup gf bread crumbs
Olive oil
Salt and freshly ground black pepper
1 large Tablespoon marscapone cheese

Directions

Preheat oven to 450°F.

Cut top off garlic bulb and set on a square of aluminum foil. Drizzle garlic bulb with olive oil and wrap loosely, but completely with foil.

Roast in oven for about 30 minutes or until soft.

In a small saucepan, heat gf chicken stock over medium-low heat.

In a separate large pan, heat olive oil over medium heat. Add shallots and celery; sauté for about 4 minutes or until vegetables are tender. Add rice and increase heat to medium-high; stirring constantly. When rice turns translucent, add wine. Once alcohol fumes have cooked off, add 1/2 cup
gf chicken broth and a pinch of salt.

Squeeze roasted garlic cloves from skins; add to rice mixture with a tablespoon of thyme. Reduce heat and simmer. Remember to stir rice mixture constantly during this process. Once rice has absorbed liquid, add another 1/2 cup of stock. Continue this process until all stock has been added and rice is creamy and soft but still has a slight bite to it. Adjust seasonings to taste with salt and freshly ground black pepper.

Remove from heat and stir in butter and parmesan cheese. Place a lid on pan and let risotto sit for 2-3 minutes.

Meanwhile, in a dry skillet, toast almonds and gf bread crumbs with a little olive oil over medium heat until nicely browned. Season with salt. Set aside.

When ready to serve risotto, spoon risotto into pasta dishes and dollop with marscapone, garnishing with toasted almond mixture.

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