A rich cheesy risotto made with risotto rice, onions and white wine flavoured with roast garlic and thyme and topped with creamy mascarpone and toasted almonds and breadcrumbs.
Risotto
topping
Lightly frying the garlic, celery and onions, when soft add the wine and add the stock bit by bit gently cook till the rice is soft. While the risotto is cooking make the crumb, add the almonds and breadcrumbs to a frying pan and lightly fry till golden brown. Add the thyme leaves to the risotto and cook for a minute or two, then mix in the butter and parmesan. serve the risotto with a large dollop of mascarpone and the almond crumb
This simple risotto is one of the first risottos I ever cooked so is a must to add to the site. This recipe is a Jamie Oliver recipe from The Naked Chef recipe book and is a simple risotto flavoured with garlic and thyme. We have tweaked the recipe to include the garlic into the main risotto rather than roasting it. If you have the time the roast garlic is better,
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