With the weather getting cooler comfort foods come to mind. Risotto is one of those comfort foods that I enjoy and adding roasted garlic makes it that much more delicious.
Roasted Garlic Risotto with Tomato Sauce
2 garlic bulbs, roasted
1/4 cup plus 2 teaspoons olive oil
1 teaspoon Italian parsley, minced
1 teaspoon fresh basil, minced
1/2 teaspoon fresh oregano, minced
8 cups chicken stock
1/3 fennel bulb, finely chopped
2 cups Arborio rice
2/3 cup dry white wine
Salt and freshly ground pepper
Preheat the oven to 325 degrees.
Drizzle the garlic bulbs with the olive oil, wrap in foil and roast in the oven for 1 hour.
Cool then slip the garlic from its skins and mash with the parsley, basil and oregano.
In a medium saucepan heat the chicken stock over moderate heat and keep warm.
Heat the remaining 1/4 cup olive oil in a heavy large saucepan. Add the fennel and cook over low heat, stirring, until tender, about 5 minutes. Add the rice and stir to coat with the oil. Stir in the wine and simmer until absorbed, about 2 minutes.
Add one-quarter of the warm stock to the rice and cook, stirring constantly, until absorbed, about 5 minutes. Add the remaining stock in 3 batches; cook, stirring constantly until the stock is absorbed before adding more. The rice is done when it is just cooked through and lightly bound with creamy liquid; about 25 minutes total cooking time.
Stir in the roasted garlic paste and season with salt and pepper.
In a serving dish, place some of the sauce on the bottom then scoop the risotto on top.
2 tablespoons extra-virgin olive oil
1 small onion, chopped
3 garlic cloves, finely chopped
3 (28-ounce) cans imported Italian whole tomatoes
2 teaspoons sugar
2 teaspoons Italian seasoning
1/3 cup Italian bread crumbs
Salt and freshly ground pepper to taste
Heat the oil in a pot then add the onions and cook over medium heat for 5-6 minutes. Add the garlic and cook another 1-2 minutes then add the tomatoes, sugar, Italian seasoning, bread crumbs, salt and pepper. Continue cooking for 30-40 minutes until the tomatoes have broken down. Check for seasoning.
Using an immersion blender, blend until smooth or blend in a food processor or blender.