The photos show the garlic unpeeled, but the recipe calls for them to be peeled. Can you really make a sauce with the papery skin still on the garlic cloves? After two hours, will it disintegrate?
Creamy, rich risotto with a springtime crunch.
Make This Easy-Peasy Dinner, Feed Yourself All Week
Clever Uses for All Your Spring Food Scraps
Great Gifts for Mom, Under $100
Speedy Chicken Dinner
Save on Our Clever Italian Risotto Pan