Photography by David Loftus
Roasted sweet garlic, thyme and mascarpone risotto with toasted almonds and breadcrumbs
Roast the whole garlic heads on a dish in the oven at 230°C/450°F/gas 8 for about 30 minutes until soft. Separate the cloves and squeeze out the sweet insides. Add with the thyme at the start of Stage 3 of the basic risotto recipe. In a frying pan toast the almonds and breadcrumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with a dollop of mascarpone on the top and sprinkle over the toasted almonds and breadcrumbs. Lovely.• from Return Of The Naked Chef
Comments
vanek [Visitor]
Mon 11 Jun 2007 @ 09:23
I am from cold russia.
Whats about sepia spagetti recipe? =)
Whats about sepia spagetti recipe? =)
Lisa [Visitor]
Thu 21 Jun 2007 @ 14:29
Hi, I'm Italian and I can help you with pasta and risotto recipes....do you mean spaghetti with seppia and tomato sauce or the "black" spaghetti?
tanya [Visitor]
Wed 27 Jun 2007 @ 16:33
I like it ! :)
emma hume [Visitor]
Wed 04 Jul 2007 @ 14:51
hiya my name is emma and i am 15 from england my friends and family tell me im a good cook hope i could be like jamie one day x x x
Jade [Visitor]
Wed 04 Jul 2007 @ 14:59
hi my name is jade my friend emma who just commented is a vey good cook specially at spaghetti bolognese...
Antonio [Visitor]
Thu 05 Jul 2007 @ 17:45
that risotto looks great ...
i ll try it soon
i ll try it soon
Heitor [Visitor]
Mon 09 Jul 2007 @ 19:51
Hi, i´m from Brazil. This rissoto looks really great. Maybe Jamie could try some brazilian reciepe one day.
Robyn [Visitor]
Wed 11 Jul 2007 @ 20:47
yummy! I love risotto soo much! thanks for the recipe! x
joe [Visitor]
Sun 29 Jul 2007 @ 22:11
I switched the breadcrumbs for grated Asiago.
Brilliant.
-Joe in Miami
Brilliant.
-Joe in Miami
sipho [Visitor]
Mon 30 Jul 2007 @ 14:06
more reps plz
Nathalie [Visitor]
Wed 01 Aug 2007 @ 17:18
I cooked this for a gaggle (8!) of women on saturday as part of a girlie night. Cant stress enough how amazing this was.I served it with some chicken breats that I had poached in fresh chick stock and then crumbled the breadcrumbs/almonds over that.It was fab - The dude knows his stuff.Try it NOW!
Spela [Visitor]
Thu 09 Aug 2007 @ 08:39
Hy!I love this recipe. This is one of my favourite dishes and cooked very often at my home.I´ve made it for my last birthday and everybody just loved it.If you haven´t tried that one yet then try it as soon as possible.Buon apetit from Slovenia :)
Vicky Lomas [Visitor]
Tue 14 Aug 2007 @ 05:19
Normally love Jamie's recipes but this one did not work for me. I found the garlic far too strong and overall the dish was a bit bland. Sorry to all those that liked it.
pamelacurtin [Visitor]
Sat 18 Aug 2007 @ 01:39
Oh that sounds lovely. Have to try that and soon!!
Susie [Visitor]
Fri 31 Aug 2007 @ 07:10
Best risotto ever - well done Jamie!
Clarissa [Visitor]
Fri 09 Nov 2007 @ 20:38
Hey Jamie!!
I would love to met you! I´m from Brazil and i hope you came over one day... you should try some brazilian recipies, they are awesome!
I would love to met you! I´m from Brazil and i hope you came over one day... you should try some brazilian recipies, they are awesome!
fiona craik [Visitor]
Thu 27 Mar 2008 @ 22:25
hi jamie
rate
2069 votesserves 6
ingredients
• 1 x basic risotto recipe
• 2 large heads of garlic, whole and unpeeled
• 1 good handful of fresh thyme, leaves picked
• 155g/5½oz shelled and peeled almonds, lightly crushed, cracked or chopped
• 2 handfuls of coarse fresh breadcrumbs
• olive oil
• 2 heaped tablespoons mascarpone cheese
• 2 large heads of garlic, whole and unpeeled
• 1 good handful of fresh thyme, leaves picked
• 155g/5½oz shelled and peeled almonds, lightly crushed, cracked or chopped
• 2 handfuls of coarse fresh breadcrumbs
• olive oil
• 2 heaped tablespoons mascarpone cheese
