Spring Risotto with Green Garlic and Mushrooms

Spring Risotto with Green Garlic and Mushroom

Adapted from The Very Best of Recipes for Health

This is a perfect vegetarian meal. It’s substantial enough for a main course, but also works nicely as a side dish. You may be surprised by the subtle flavor the green garlic imparts.

6 cups chicken or vegetable broth
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1/2 cup finely chopped leek, white and light green parts
1/2 cup finely chopped green garlic, about 3 bulbs
Kosher salt
1-1/2 cups Arborio rice
Generous pinch saffron threads
1/2 cup dry white wine
6 oz. fresh mixed mushrooms
Freshly ground black pepper
1/2 cup grated Parmesan

In a small saucepan, bring the stock to a simmer over medium heat. Once it is steaming, turn the heat down to medium low. Keep a measuring cup or ladle nearby.
In a large skillet, heat 1 tablespoon of the olive oil and melt the butter. Add the leek, green garlic and 1/4 teaspoons kosher salt and cook until softened, about 2 to 3 minutes. Add the rice to the skillet and stir until coated with oil. Rub the saffron threads between your fingers and stir it into the rice. Continue stirring for a minute, then add the white wine and allow it to cook off. Add about 1/2 cup of the simmering stock, give a good stir, then allow the rice to absorb the liquid. Continue adding liquid 1/2 cup at a time while stirring frequently.
Meanwhile, heat the remaining tablespoon of oil in another skillet over high heat. Once the oil is very hot but not yet smoking, add the mushrooms and 1/4 teaspoon kosher salt. Allow the mushrooms to become deeply browned on one side before turning them. When mushrooms are nicely browned, remove them from the heat and set aside.
Just before you add the last of the broth, add the mushrooms to the rice. Add the final 1/2 cup of broth and allow cook down. Taste the rice to make sure it’s done cooking. It should be tender, but still have just a bit of tooth to it. Add the black pepper and the Parmesan and serve immediately. Top with a few extra thin slices of green garlic to garnish.
Quick Tips
1. I used a combination of shiitake, oyster and baby portabello mushrooms.
2. There is no need to stand over the skillet and stir the rice constantly. Keep an eye on it and give it a good stir every few minutes. I managed to set the table, make a salad and put a child in a time out all while making the risotto. Oh, and take photos, of course.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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