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1
-Roast one head of garlic: preheat oven to 475. Coat garlic with a little olive oil and wrap in aluminum foil and roast in oven for 45 minutes. Remove, cool, peel and chop.
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2
-Peel other head of garlic. Slice 1/2 of the garlic and mince the remaining 1/2.
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3
-In large pan heat olive oil & add sliced garlic. Toast/fry garlic being careful not to burn the garlic.
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4
-Remove garlic and let drain on paper towel. Pour out some of garlic oil to reserve.
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5
-In a small pot heat the chicken stock.
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6
-Cut onion into a small dice
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7
-Add the butter to the heated oil in pan, melt and add minced garlic and diced onion. Saute until onions are translucent.
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8
-Stir in arborio rice. Keep stirring for about a minute.
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9
-Stir in white wine until absorbed.
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10
-Add in chicken stock one ladle full at a time, stirring and waiting for the first to absorb before adding the next. Continue until the rice is al dente.
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11
-Add the chopped roasted garlic at the same time as the final ladle of stock. Stir to blend.
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12
-When the liquid is almost completely absorbed, turn off heat and finish the risotto with the reserved garlic oil, parmesan cheese and chopped parsley. Pepper to taste.
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13
-Serve topped with crispy, fried garlic.
