Encouraging a bunch of youthful and rambunctious spring flavors to sing in harmony is a challenging but ultimately delicious task. You want to start by sourcing your produce from knowledgeable, talented, and committed farmers like Laura Tupper and Meg Bantle of Full Well Farm.
The garnishing ingredients, aka the flavor stars, in a good risotto should share the stage with a high-quality stock or broth. The rice is like a sponge and can only become as deeply flavorful as the cooking medium itself. So, if you can’t make your own chicken or vegetable broth, please consider purchasing a top-of-the-line one. Many of our area farms make their own broths, which they sell at their farm stores or local food co-ops.
Spring Garlic and Herb Risotto
Ingredients
For the risotto
- 4 stalks spring garlic
- 4 –6 cups stock or broth (I use a homemade chicken stock)
- 3 tablespoons butter, divided
- ¼ teaspoon ground coriander seed
- ½ teaspoon coarse sea salt
- 1 cup risotto rice (I prefer Carnaroli for its extra-creamy texture, but Arborio is also good)
- 8 to 12 saffron threads
- ⅓ cup dry white wine
For finishing
- 2 tablespoons butter (reserved)
- ½ cup mixed freshly minced soft herbs, like basil, tarragon, mint, cilantro, parsley, chervil
- ⅓ cup freshly grated Parmesan
- ¼ cup freshly grated pecorino
- A few grindings of fresh black pepper
- 1 cup lightly packed young arugula
- 1 teaspoon extra virgin olive oil
Instructions
- To prepare the green garlic, mince the white and pale green parts only. The dark-green parts are good for stocks but a little too tough for this preparation.
- In a medium saucepan, bring the stock or broth to a simmer. Reduce the heat and keep warm.
- In a large heavy-bottom pot, heat 1 tablespoon butter over medium-high heat. Add the green garlic, ground coriander seed, and sea salt. Cook, stirring often, until fragrant and tender, about 3 minutes. Add the rice and let toast lightly, stirring often for about 1 minute.
- Crumble the saffron threads into the wine, then pour wine onto rice and stir until evaporated, about 2 minutes. Ladle in the warm broth a cup at a time, stirring frequently until the liquid is absorbed. Repeat this process until the rice is tender with a very slight al dente bite. This generally takes about 20 minutes.
- Remove the skillet from the heat and stir in the remaining 2 tablespoons butter. Then stir in the minced fresh herbs and the Parmesan and pecorino cheeses.
- Season to taste with freshly ground black pepper and serve immediately into preheated shallow bowls. Dress the arugula with a little extra virgin olive oil and sprinkle over the risotto as garnish.
Notes
PHILIPPE JEANJEAN’S SUGGESTED WINE PAIRING
The best wine for this risotto will be a dry white that can complement without overpowering. I propose an aged Soave (Garganega grape), as a young Soave can be too exuberant, or a dry Chenin Blanc from France or South Africa.
The best wine for this risotto will be a dry white that can complement without overpowering. I propose an aged Soave (Garganega grape), as a young Soave can be too exuberant, or a dry Chenin Blanc from France or South Africa.
