Spring Garlic Risotto

On my visit to Boulder this week my blogger friend Toni, the  Boulder Locavore, gave me some spring garlic that she had purchased at a local farm, the Red Wagon Organic Farm. I had read that Spring Garlic, also known as green garlic, baby garlic or garlic shoots is a "culinary secret". It is a garlic plant that hasn't developed its garlic bulb and has a much milder flavor than the mature bulbs, but still has that distinct garlic flavor.

Here is a picture of the spring garlic. Isn't it beautiful?

I knew, that I wanted to combine the spring garlic in a dish where it could shine by itself and wasn't competing with any other flavors. On my search through the Internet, Risotto sounded like the perfect match.

And let me tell you, it was out of this world! Combined with the flavors of lemon, wine, chicken broth and Parmesan the aroma of the spring garlic was lifted to a new level. The risotto tasted fresh, light and made me feel like spring has finally arrived. It was gone in a wink since my whole family loved it as well.

If you happen to get your hands on this culinary secret, the spring garlic, I urge you to try it in this risotto. What an outstanding dish!

Serves about 4.

Ingredients:

*  1 bundle green/ spring garlic, chopped, green and white parts (see picture above, about 10-12)
*  1 tablespoons unsalted butter
*  salt and pepper to taste

*  4 cups (1 l) of vegetable or chicken stock, simmering (I made my stock with Organic chicken base)
*  2 tablespoons (28 g) unsalted butter
*  1 cup (225 g) Arborio rice
*  1/2 cup (125 ml) white wine (I used Champagne, brut)
*  3/4 cup (75 g) freshly grated Parmigiano-Reggiano cheese (no plastic cheese, please!)
*  zest of 1 organic lemon
*  salt and pepper to taste


Directions:

Melt butter in a saute pan. Add garlic, stir to coat and cook for 2-3 minutes. Season with salt and pepper and set aside.

Have the chicken stock simmering on the stove. Melt butter in a wide soup pot over medium heat. Add rice and cook, stirring for 1 minute. Pour in wine and simmer until it is absorbed, then add 2 cups of the stock. Simmer until it has been absorbed, then raise heat to medium and begin adding stock 1/2 cup at a time. Stir energetically and continue adding liquid after each addition is absorbed. Rice is done when tender with a slight bite, about 30-35 minutes. Stir in green garlic, cheese and lemon zest.
Season with salt and pepper. Serve immediately.

Toni used the green garlic in a Green Garlic Baby Leek Potato Soup with Brandy. Go and visit her!

Inspired by Local Flavors by Deborah Madison and The Washington Post.