Risotto with garlic and chilli

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This simple vegetarian risotto recipe from the Costardi Brothers is made extra special by using homemade garlic oil. Stirring the oil in from frozen is not essential but is said to make the risotto more creamy. To make the garlic oil top notch, use the highest quality olive oil you can.

First published in 2016
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Garlic oil

  • 5 garlic cloves
  • 200g of extra virgin olive oil


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



  • Ice cube mould


Remove the skin and the green centre from the garlic cloves
  • 5 garlic cloves
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
The following day, blend with a hand blender until smooth. Pour the oil into ice cube moulds and place in the freezer
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
Once cooked, remove from the heat and stir in 2 or 3 cubes of garlic oil, continuously stirring until the risotto is creamy
Divide between large plates and sprinkle over chilli powder, lemon zest and flaky sea salt to serve
First published in 2016

Christian and Manuel Costardi take Piedmont’s most famous crop – rice – and turn it into over twenty varieties of Michelin-starred risotto.

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