Creamy risotto with candied garlic

Name: Creamy risotto with candied garlic
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 Portionen
Ingredients: 10 cl liquid cream; 1 c. à s. olive oil; 10 clove garlic; 80 cl poultry stock; 1 échalote shallot; 20 cl white wine; 300 g Arborio risotto rice

Main course

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This creamy risotto with candied garlic is a comforting and tasty dish, perfect for autumn evenings or festive meals. The candied garlic brings a subtle sweetness that blends wonderfully with the richness of the risotto. I often make this dish for my friends and family, and it is always very popular. The preparation takes a little time, but the result is really worth it. Feel free to add some seasonal vegetables for an even more delicious version. A real delight!

Ingredients (7 ingredients)

10 cl liquid cream
1 c. à s. olive oil
10 clove garlic
80 cl poultry stock
1 échalote shallot
20 cl white wine
300 g Arborio risotto rice

Preparation (6 steps)

Preparation of shallots and stock

Thermomix® Setting

3 sec/Speed 5, puis 3 min/248°F/Speed 1 120

Finely chop the shallot. Put the shallot in the Thermomix bowl and mix 3 Sek./Stufe 5. Add the olive oil and sauté 3 Min./120°C/Stufe 1. Meanwhile, heat 80 cl of water. When the water boils, add 2 cubes of poultry stock, lower the heat and mix for a few minutes until the mixture is homogeneous.

180

Baking the garlic in the oven

Thermomix® Setting

20 sec/Speed 8

Cook the garlic cloves in the oven for 30 min. Wait a little for them to cool, reserve 2 cloves for decoration, then peel the others and put them in the Thermomix bowl. Add the liquid cream and mix 20 Sek./Stufe 8. Reserve the garlic cream.

Cooking the rice

Thermomix® Setting

3 min/212°F/Speed 1, Linkslauf, puis 2 min/212°F/Speed 1, Linkslauf 100 Reverse

Pour the rice into the Thermomix bowl and cook 3 Min./100°C/Stufe 1, Linkslauf, without the measuring cup. Add the white wine and cook 2 Min./100°C/Stufe 1, Linkslauf, without the measuring cup to let the alcohol evaporate.

120

Adding the stock and slow cooking

Thermomix® Setting

40 min/203°F/Gentle stir speed, Linkslauf 95 Reverse

Add the stock ladle by ladle into the Thermomix bowl. Cook 40 Min./95°C/Sanftrührstufe, Linkslauf, adding the stock as it is absorbed by the rice, stirring constantly with the spatula.

2400

Incorporating the garlic cream

Thermomix® Setting

3 min/194°F/Gentle stir speed, Linkslauf 90 Reverse

During the last minutes of cooking, when the rice has practically absorbed all the stock, incorporate the garlic cream into the Thermomix bowl. Mix 3 Min./90°C/Sanftrührstufe, Linkslauf.

180