Otherwise known as green garlic and garlic shoots, spring garlic captures the essence of garlic without any harshness or bite. Unlike mature garlic, spring garlic should be featured in recipes that won’t overwhelm the delicate flavor, such as this risotto. Make sure you wash the spring garlic thoroughly to remove any sand.

　　

Ingredients

serves 4

　　3 1/2 cups chicken stock

　　2 tablespoons unsalted butter

　　8 stalks spring garlic, thinly sliced (about 1 1/2 cups)

　　1 cup carnaroli rice

　　1/2 cup white wine

　　Kosher salt

　　1 cup grated Parmigiano-Reggiano

　　Extra-virgin olive oil, for drizzling

　　

Step 1

Heat the stock in a saucepan and keep warm on the stove.

　　

Step 2

Heat the butter in a large sauté pan over medium heat. Add the garlic and sauté until soft but not colored, 2 to 3 minutes. Add the rice and stir to coat. Add the wine and cook, stirring, until the wine is absorbed by the rice. Add a pinch of salt.

　　

Step 3

Add 1 cup of the chicken stock. Cook, stirring occasionally, until the stock is absorbed, 5 to 6 minutes. Add another cup of stock, stirring, until absorbed. Add the remaining 1 cup stock in stages—not all of the stock may be necessary. When finished, the rice should be toothsome but not crunchy. If necessary, continue to add liquid to achieve the desired consistency. When that liquid has been absorbed, add the grated cheese and stir gently. Season to taste with salt.

　　

Step 4

Divide among 4 plates. Drizzle with olive oil and serve.

　　Ethan Stowell's New Italian Kitchen