Caramelized Garlic Risotto
Indulge in the creamy, luxurious flavors of Caramelized Garlic Risotto, a dish that transforms simple pantry ingredients into an elegant weeknight meal. This recipe combines the rich, nutty essence of toasted Arborio rice with the sweet, golden perfection of slow-caramelized garlic, delicately infused into every bite. A splash of dry white wine adds a bright acidity, while Parmesan cheese, heavy cream, and butter ensure an irresistibly velvety texture. The dish is finished with fresh parsley for a burst of color and freshness. Perfect as a decadent main course or a sophisticated side, this risotto is ideal for garlic lovers and anyone seeking a comforting yet refined dining experience.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 10 whole Garlic cloves
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Granulated sugar
- 5 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 0.75 cups Parmesan cheese, grated
- 0.25 cups Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Peel the garlic cloves and slice them thinly.
In a small non-stick skillet, melt 1 tablespoon of the butter with 1 tablespoon of olive oil over low heat. Add the sliced garlic and sugar, stirring continuously to coat the garlic evenly.
Cook the garlic on low heat for about 8–10 minutes, stirring occasionally, until it becomes golden-brown and caramelized. Be careful not to burn it. Remove from heat and set aside.
In a medium saucepan, warm the chicken or vegetable stock over low heat. Keep it warm but not boiling.
In a large skillet or heavy-bottomed pan, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the Arborio rice to the pan and cook for 2–3 minutes, stirring frequently, until the rice is lightly toasted.
Pour in the white wine and stir until it is fully absorbed by the rice.
Begin adding the warm stock to the rice, one ladleful at a time. Stir the rice constantly to ensure even cooking and prevent sticking. Allow each ladleful of stock to be absorbed before adding the next.
After about 15–20 minutes, taste the rice. It should be creamy and tender with a slight bite. Adjust the texture by adding more stock as needed.
Once the rice is cooked, stir in the caramelized garlic, Parmesan cheese, heavy cream, remaining 1 tablespoon of butter, salt, and black pepper. Mix until well combined.
Adjust seasoning to taste and cook for an additional 2–3 minutes over low heat to let the flavors meld together.
Serve the risotto hot, garnished with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 207 mg | 16% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
