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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Ingredients
Metric
Imperial
Garlic oil
- 5 garlic cloves
- 200g of extra virgin olive oil
Risotto
- 320g of carnaroli risotto rice
- 1l vegetable stock
Garnish
- chilli powder
- lemon zest
- salt
SAVE RECIPE
Equipment
- Ice cube mould
Method
1
Remove the skin and the green centre from the garlic cloves
- 5 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
- chilli powder
- lemon zest
- salt
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