This bright risotto showcases fragrant alliums and hearty Arborio rice—just remember to keep stirring!
1½ cups Arborio rice
4 cups warm chicken stock
8 tablespoons butter
½ cup white wine (if desired)
½ shallot, finely chopped
2-3 garlic scapes, minced
1¼ cups grated sheep’s milk Romano-style cheese
2 tablespoons chopped parsley
Grilled Spring Onions with Lemon & Herbs, roughly chopped (see recipe)
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter.
2. Add garlic scapes and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated Romano until melted. Season with salt and pepper to taste. Top with the chopped grilled spring onions, parsley and additional cheese as desired and serve immediately.