-
1
Preheat the oven to 350 degrees F.
-
2
Slice the top off the head of garlic.
-
3
Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves.
-
4
Wrap the foil around and over the garlic.
-
5
Roast until it is soft, about 50 minutes to 1 hour.
-
6
Remove from the oven and let cool.
-
7
Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water.
-
8
Bring to a simmer.
-
9
In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat.
-
10
Add the onion and saute for 3 minutes.
-
11
Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes.
-
12
Add the rice and cook for 1 minute to toast.
-
13
Add 2 ladles full of hot broth to the pan and gently stir the rice.
-
14
Cook until most of the liquid has been absorbed.
-
15
Adjust the heat so that the pan is just gently bubbling.
-
16
Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes.
-
17
Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp.
-
18
Cover and let rest for 2 minutes.
-
19
Transfer to a serving dish and serve hot.
-
20
Reserve 3 cups for the round 2 recipe, Fried Risotto Cakes
