🇮🇹risotto black garlic with crunchy parmesano🇮🇹

Grate the 🧀 Parmesan if we have it in wedges. On a baking sheet with baking paper we make small mounds and flatten to give it the shape. Bake at 180° and keep an eye on them. Between 4/5'. Remove and let cool.

Heat the broth and add the black garlic cloves (10/11 u). Stir so that they melt with the heat of the broth and there are no lumps.

Peel the onion and half an onion (brunoise) and let it fry with a tablespoon of butter.

Once we see it as we want (the onion), add the rice ¡¡¡¡ARROZ PARA RISOTTO!!!!! in the list of ingredients does not let me specify😅. Stir for a minute and a half.

Add the white wine (without fear🤤). Turn up the heat a little and let the alcohol evaporate.

Once evaporated, and having the broth warm, pour ladle by ladle, that is, pour a ladle of broth and stir until we see that it has been consumed. Another ladle, stir..., and so on for about 20' until we see that the rice is cooked. DO NOT STOP STIRRING DURING THE WHOLE PROCESS!!!!

When the rice is ready, remove it from the heat and add the rest of the butter and Parmesan cheese. (A lemon, orange or lime zest would also be nice) Stir and you will see the texture and color it gets 🤤🤤. Eating from the pot is spectacular, but plate it and add the crunchies and enjoy😍😍😍😍😍😍😍😍😍.