Roasted Garlic Risotto

Preheat oven to 375 degrees F. Coat garlic cloves with 2 tbsp. olive oil. Wrap each head with aluminium foil. Bake until garlic is tender, about 30-40 minutes. Cool garlic; peel by squeezing garlic out of each clove. Puree 1 head of garlic in a food processor. Thinly slice remaining garlic. Set garlic puree and slices aside.
In a large saucepan, heat 2-tbsp. olive oil over medium-high heat. Add onion and carrot. Cook until onion is translucent. Add rice, stirring constantly, and cook until rice is fully coated (2 to 5 minutes), making sure rice does not brown.
Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al-dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock.
After last addition of stock is absorbed, remove from heat, and stir in butter, Parmesan, garlic puree, garlic slices, parsley. Season with kosher salt and pepper.
Now you know why Italians call Risotto "21 min of Love".