Risotto with garlic and chilli

PT45M

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Ingredients

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Imperial

Garlic oil

Risotto

  • 320g of carnaroli risotto rice
  • 1l vegetable stock

Garnish

1
Remove the skin and the green centre from the garlic cloves
2
Bring the oil to 60°C and add the garlic. Remove from the heat, cover and allow to infuse overnight
  • 200g of extra virgin olive oil
3
The following day, blend with a hand blender until smooth. Pour the oil into ice cube moulds and place in the freezer
4
To make the risotto, heat a large pan over a medium heat, add the rice and toast for 2–3 minutes. Season with salt and gradually start adding the hot vegetable stock a little at a time until the rice is cooked. This will take around 15–20 minutes
  • 320g of carnaroli risotto rice
  • 1l vegetable stock
5
Once cooked, remove from the heat and stir in 2 or 3 cubes of garlic oil, continuously stirring until the risotto is creamy
6
Divide between large plates and sprinkle over chilli powder, lemon zest and flaky sea salt to serve
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