Risotto has a reputation for being difficult. It is not; it just needs your attention and a good pot. The Ember Cast Iron Dutch Oven retains heat evenly, so the rice releases its starch slowly and consistently, giving you that creamy, restaurant-style texture without any guesswork. The burnt garlic adds a deep, smoky bitterness that cuts through the richness beautifully. This one will surprise you.
Prep time: 10 mins
Cook time: 30-40 mins
Total time: 40-50 mins
Serves: 4-5
Ingredients for the Burnt Garlic
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8 to 10 Garlic cloves, thinly sliced
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3 tbsp Olive oil
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A pinch of salt
Ingredients for the Risotto
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2 tbsp Olive oil
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2 tbsp Butter
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1 medium Onion, finely chopped
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4 Garlic cloves, finely chopped
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1½ cups Arborio rice
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½ cup dry White wine (optional)
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5-6 cups warm Vegetable stock
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½ cup Parmesan cheese, freshly grated
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2 tbsp Butter, to finish
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1 tsp Black pepper, coarsely ground
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Salt to taste
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Fresh parsley, finely chopped
For Garnish
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Burnt garlic chips
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Parmesan, grated
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Fresh parsley
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A drizzle of olive oil
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Black pepper, crushed
Method
Step 1
Preheat the Ember Cast Iron Dutch Oven on low-medium heat. Add olive oil and the sliced garlic.
Step 2
Cook the garlic slowly for 5 to 7 minutes, stirring more frequently towards the end, until the slices turn deep golden brown and crisp. Remove using a slotted spoon and transfer onto a paper towel. Leave the garlic-infused oil in the pot.
Step 3
Add olive oil and butter to the same pot. Once melted, add the chopped onion and sauté on low-medium heat for 5 to 6 minutes until soft and translucent.
Step 4
Add the chopped garlic and sauté for 30 seconds until fragrant.
Step 5
Add the arborio rice and stir well to coat every grain in the butter and oil. Toast the rice for 2 minutes until the grains begin turning slightly translucent around the edges. This step is important as it builds the base flavour of the risotto.
Step 6
If using white wine, pour it in now and cook while stirring frequently until the liquid is almost fully absorbed.
Step 7
Begin adding the warm vegetable stock one ladle at a time. Stir frequently and allow most of the liquid to absorb before adding the next ladle. Continue this process for 20 to 22 minutes until the rice is creamy and cooked through while still retaining a slight bite in the centre.
Step 8
Remove the Dutch oven from the heat. Add parmesan cheese, cold butter, black pepper, and salt if required. Stir vigorously for a minute until glossy and creamy. This finishing step is called mantecatura and gives risotto its signature texture.
Step 9
Fold in fresh parsley and optional lemon zest. The risotto should be loose and flowing, not stiff. If needed, add a small splash of warm stock to loosen the consistency.
Step 10
Serve immediately, directly from the Ember Cast Iron Dutch Oven.
Top each serving with the burnt garlic chips, extra parmesan, fresh parsley, a drizzle of olive oil, and freshly ground black pepper.
Note:
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Keep the vegetable stock warm throughout the cooking process, as cold stock slows cooking and affects texture.
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Due to the heat retention of cast iron, the risotto will continue thickening slightly even after removing it from the heat.
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Stir the risotto frequently for a creamy consistency, but avoid excessive stirring, which may make the rice overly dense.
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Risotto is best served immediately while hot and flowing. It thickens quickly as it sits, losing its creamy, flowing texture.
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Keep your stock warm throughout the cooking process; adding cold stock slows down the cooking and affects the final consistency.