“What’s for dinner?”
The way that you somehow know which food sounds good to eat at any given moment kind of astounds me. Do I want Italian tonight? Burritos? Maybe a banh mi? Or just an open box of Triscuits, a jar of Nutella, and a handful of Craisins? Sometimes I want something light and delicate and citrusy and green.
And then sometimes: sometimes I just want garlic.
If this garlic-loving mood ever strikes you, I have the exact perfect thing: a gorgeously thick risotto with garlic two ways. It’s not delicate, it is not subtle; this pops you upside the head with flavor. Sharp pops of heat from the finely minced bits, and a soft, oozing unctuousness that tastes like nothing so much as sweet, mild honey, from the slow-cooked whole cloves. They are seriously magical, and you will probably wish that you had more than what the recipe calls for.
I ended up skipping on the risotto-standard cheese finish — it was already easily rich enough, and I honestly kind of didn’t want the cheese to interfere with my garlicfest. The same restraint didn’t apply when it came time to consider the white truffle oil. (Sidenote: regardless of what unabashed berk Gordon Ramsay, et al. have to say on the matter, you can try to pry my white truffle oil out of my cold, dead hands…but chances are good I will reanimate as a zombie to prevent you. And then I will eat your brains. With white truffle oil on top.)
I will admit that I ate this on a pleasant solitary evening, curled up on my couch with a Doctor Who marathon, so i can’t speak to the state of one’s breath when all is said and done…so I’d probably suggest dishing this up DURING a date, to spread the garlicky wealth, instead of scarfing down a solitary bowl by yourself beforehand.