Tomato and Roasted Garlic Risotto

INGREDIENTS
5    medium cloves of garlic, unpeeled
1/4  cup water
1    tablespoon olive oil
1/2 cup Arborio rice
3    cups fresh tomato sauce (see recipe below)
1/2 teaspoon salt
1    tablespoon butter or butter substitute
1   tablespoon freshly grated hard Italian cheese

METHOD
Preheat the oven to 400 F degrees. Cut the stem ends off of the garlic cloves and place into a glass or pottery baking dish. Bake for 18 minutes. remove from the oven and allow to cool. When cool, remove the outside skins from the garlic, transfer to a blender or food processor, add 1/4 cup of water and puree. Set aside. (If the puree looks real thick, add a bit of water and re-process.)

In a large skillet, heat the olive oil over medium-high heat. Add the rice. Cook until the rice begins to sizzle a bit, about 5 to 6 minutes, and add 1/2 cup of the tomato sauce. Stirring constantly, wait until each batch of liquid is almost absorbed before adding another 1/4 cup of tomato sauce. After about 15 minutes, pour in the garlic puree and stir. Continue adding tomato sauce until the rice is al dente, about 20 minutes total. Remove from the heat, stir in the salt, butter and cheese. Serve immediately. This recipe will serve about two people and pairs well with Reserve Sangiovese, Barbera or Charbono.