Roasted Garlic and Shallot Risotto

Directions

1. 1

   Slice the top of the garlic off to expose the cloves, coat with olive oil and wrap in tin-foil. Place on a baking tray with three of the shallots and roast for 30 minutes.

2. 2

   Peel the charred shallot skins and shred the soft flesh. Squeeze the garlic out of its skin and mash to a smooth paste.

3. 3

   Add the garlic and shredded shallots to a pot with olive oil, cook on low for 5 minutes then add the arborio rice and dry-toast this for 2 minutes - the rice will start to turn translucent.

4. 4

   Add the white wine, simmer and reduce, then gradually add the stock, stirring and allowing the rice to absorb the liquid before adding another ladle. The process should take around 18-20 minutes.

5. 5

   Meanwhile, cut the remaining two shallots into rings 3/4cm thick and fry in olive oil until charred (3-5 minutes), then flip and repeat. Finish with butter.

6. 6

   For the herb oil, blanch the herbs in boiling water for 20 seconds then transfer to iced water to halt the cooking process. Dry the herbs with kitchen towel then blitz with the olive oil until smooth. For best results, strain through muslin or a coffee filter (not compulsory if you have neither to hand).

7. 7

   When the risotto is ready, finish with the juice of half a lemon and plenty of cracked black pepper. Check the seasoning and add salt to taste.

8. 8

   Serve the risotto, top with the charred shallots, lemon zest, black pepper and a drizzle of herb oil.