Spring Garlic and Herb Risotto

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.