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1
For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C).
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Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.
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Stage 1: Heat the stock.
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In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes.
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When the vegetables have softened, add the rice and turn up the heat.
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Stage 2: The rice will now begin to fry, so keep stirring it.
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After a minute it will look slightly translucent.
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Add the vermouth or wine and keep stirring, it will smell fantastic.
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Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
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Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt.
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11
Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto.
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12
Add the thyme and black pepper to the risotto.
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Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside.
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Keep adding ladles of stock.
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Stage 4: Remove from the heat and add the butter and Parmesan.
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Stir gently.
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Place a lid on the pan and allow to sit for 2 to 3 minutes.
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This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be.
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19
Eat as soon as possible while the risotto retains its perfect texture.
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20
In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden.
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Season with a little salt.
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Set to one side.
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Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top.
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24
Lovely.
