Garlic risotto is a simple, quick and flavorful dish. The key is balance: a gentle base of sautéed onion, the creaminess of Parmesan, and crispy GarlIT garlic on top — already sliced and ready, without waste or fuss.
Roughly chop the onion and sauté it with a drizzle of extra virgin olive oil in a saucepan. Add the rice, toast for a couple of minutes, then pour in the white wine. Let it cook gradually by adding hot broth a little at a time. Meanwhile, in a separate pan, sauté the sliced frozen GarlIT garlic in butter until golden and crispy. When the risotto is done, stir in the Parmesan and plate it, finishing with the crispy garlic on top.
