I found the original recipe here, it's a great cooking blog.
5 cloves raw garlic, chopped
8 cloves roasted garlic, chopped
1/2 small onion or 1 small shallot, chopped
3 tbsp olive oil
1 tbsp butter
1/4 cup dry white wine
5 cups chicken broth, warmed
1 cup arborio rice (I used orzo pasta)
1/2 cup shredded Parmesan cheese
A few pinches of dry or fresh parsley
Optional: 1 tsp white truffle oil (I omitted this)
For the roasted garlic. I wrap the entire head in foil and stick it in the oven at 300 for about 15 min. The cloves will be falling apart and you can just squeeze out the garlic.
Heat olive oil in a large pan over medium/medium-low heat; add 1/2 of the raw garlic. Toast the garlic being careful not to burn it. Remove it from the oil.Add the rest of the raw garlic and the onions to the oil. Saute for 2-3 minutes.
Add the butter and rice; stir for 1 minute.
Add the white wine and stir until it is absorbed.
Add the chicken broth 1 ladle-full at a time, letting it fully absorb before adding more. This takes a while, be sure to continue stirring or it will stick. Ryan tagged in a few times so I could work on the sandwiches.
Before the final ladle of broth, add the roasted garlic.
Add the cheese then parsley.
Top with the toasted garlic.
(This is for my friend Jene)
I saw this on an episode of 30-Minute Meals, but I'm recreating it from memory.
4 flour tortillas
2 tomatoes, sliced
2 fresh mozzarella balls, sliced
4 strips of bacon (I only put bacon in two of them)
Fresh basil to your liking
Salt & Pepper
Blister the tortill a frying pan, cover one half with all other ingredients.
Fold over, and flip to golden brown on both sides.
Next time I make these, I won't put the balsamic in the tortilla. It made them too juicy and the two tortillas that sat on the plate while we ate the others got a little soggy in spots. I would probably make a balsamic sauce instead.