Caramelized Garlic Risotto

READY IN: 1hr 15mins
Recipe by Mercy

This flavorful risotto is from the October 1993 issue of Bon Appetit

Top Review by Shakthi

It was my first time making risotto and I liked it. The only thing I missed was cheese so I added some grated parmesiano-regiano before serving and we all thought it tasted good. Next time I will try adding some peas to it. Thank you for sharing.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a medium saucepan, heat 3 or 4 cups of water until boiling.
  3. Add garlic and let cook 30 seconds.
  4. Drain off water.
  5. Bring a fresh batch of water to a boil and blanch garlic a second time.
  6. Drain.
  7. Transfer garlic to a shallow baking pan and drizzle with 1 tablespoon oil; toss to coat cloves evenly with oil.
  8. Bake until lightly browned, about 25 minutes.
  9. Cool; peel and chop garlic; set aside.
  10. In a medium saucepan, saute onion in 4 tablespoons oil about 5 minutes on medium-low heat.
  11. Add rice.
  12. Cook and stir 1 minute, then add white wine.
  13. Simmer until liquid is almost completely absorbed.
  14. Add vegetable stock and continue to simmer, stirring often, about 30 minutes, until rice is tender.
  15. Stir in garlic and chives and season with salt and pepper to taste.

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