Instant Dutch Oven - Roasted Garlic Risotto

INSTRUCTIONS

1. Select Manual Mode 2 – 325F for 1 hour.
2. Cut the top of the garlic head off.
3. When preheated, place a piece of foil in the bottom of the pot, and place the head of garlic in the center.
4. Drizzle with oil and a pinch of salt.
5. Place the lid on and let the garlic roast slowly. Try not to open the lid, until the one-hour time is completed.
6. Select Manual Mode 2 – 350°F for 30 minutes.
7. When preheated, add the oil, butter, diced onions, carrots and ½ tsp of salt. Sauté for 5 minutes stirring occasionally.
8. Add the arborio rice and cook for 3 minutes stirring frequently.
9. Add the roasted garlic cloves, they can be added whole, as they will break down as the rice cooks.
10. Add the white wine, stir, and cook for about 1 minute.
11. Add one ladle, about ½ cup to 1 cup of chicken stock to the pot and stir gently until the stock is absorbed into the rice.
12. Continue adding one ladle of stock at a time, stirring frequently until absorbed, before adding another ladle of stock.
13. Continue adding the stock, one ladle at a time, until all the stock is added, and the rice is cooked to al dente.
14. Press CANCEL if there is any remaining time.
15. Using the handle grips, remove the cooking pot from the base and place on the countertop protector.
16. Stir in the parmesan cheese and parsley.
17. Serve and enjoy!