4 whole garlic heads
1 teaspoon olive oil
2 (14½-ounce) cans vegetable or chicken broth
1 cup water
2 teaspoons butter
1 cup finely chopped onion
1 cup uncooked Arborio or other short-grain rice
¼ cup dry white wine
½ cup (2 ounces) grated fresh Parmesan cheese
¼ teaspoon ground black pepper, more to taste
¼ teaspoon salt, more to taste
¼ cup finely minced fresh Italian parsley
Heat oven to 375°. Cut whole garlic heads in half crosswise. Place halves, cut sides up, on a pie pan lined with foil. Drizzle with oil and season with salt & pepper to taste. Place a second sheet of foil over the pan and secure foil edges. Bake at 375° for 50 minutes or until garlic is tender and caramelized.
Once cool, squeeze out the roasted garlic from the papery skins, mash with a fork and set aside.
Bring broth and water to a simmer in a large saucepan. Keep warm over low heat. Heat a large nonstick skillet over medium-high heat, until hot. Melt butter in pan. Add onion; sauté 4 minutes or until lightly browned. Reduce heat to medium. Add rice and mashed roasted garlic; sauté 1 minute. Stir in wine and ½ cup broth mixture; cook until liquid is nearly absorbed, stirring constantly.
Add remaining broth, ½ cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes or until all broth has been absorbed and rice is tender). Stir in cheese, pepper, salt, and parsley. Serve immediately.