-
1
Heat the oven to 200 C/400 F
-
2
Place the garlic bulb on a piece of kitchen foil (if you are doing more than one, do them seperately)
-
3
Pour the teaspoon of oil over the garlic bulb.
-
4
Wrap the bulb up in the foil like a package, twisted at the top to make it easy to open.
-
5
Place the garlic in an oven tray and put in the oven to roast for 30 minutes.
-
6
Remove garlic from the oven to cool a little while you start on the risotto.
-
7
Remove any casing from around the chorizo, and chop into half inch cubes.
-
8
Put a pot over a medium low heat and add the chorizo.
-
9
Stir it until it starts to sizzle and the oils are coming out of it.
-
10
Add the chopped rosemary and the pearl barley, and stir it for around 30 seconds.
-
11
Add the stock and bring it up to the boil.
-
12
Lower heat and simmer over a medium heat for 30 minutes, or until the stock is almost all absorbed.
-
13
You can stir it every now and then, but it isn't necessary to stand over it like rice.
-
14
Meanwhile, open up the foil, snip the top of the garlic bulb, and open it up.
-
15
Peel or squeeze the garlic cloves and put them in a pestle and mortar or a food processor.
-
16
Mash or whiz it up until smooth.
-
17
If you have a smell of garlic on your fingers use a steel soap with cold water, or rub your hands and fingers on a stainless steel faucet with cold water until the smell is gone.
-
18
Season the risotto, then stir in the garlic 'butter' and serve hot.
