Spring Garlic Risotto

Spring Garlic (aka green garlic) looks like an oversized spring onion.  It is much milder in flavor than traditional garlic and the entire stalk can be used, just like a spring onion.  I used mine in the recipe below and served it with chicken marinated in lime juice and Caribbean Jerk Seasoning from McCormick.

2 stalks Green garlic,washed and roots trimmed
6 cups chicken stock
2 T butter - unsalted
1 T. Olive oil
3/4 t. Salt
3 oz. Asiago cheese, grated
1 1/2 cups arborio rice
Ground white pepper to taste (Can use black pepper)

Cut the tender white and light green part of the garlic into thin rounds and 

set aside.  Coarsely chop the remaining green garlic stems and put them in a 

large pot with the stock; bring the broth to a boil.  Turn off the heat, 

then cover and steep for about ten minutes. Remove the lid to make risotto, but

keep it hot, not boiling on medium low heat.

Melt butter with olive oil in a large non-stick sauté pan over medium heat.  Add 

the garlic and sauté until soft, about 3 minutes.  Add the rice and salt, 

stirring until the rice turns milky and barely begins to toast.  Add broth, 1 cup 

at a time to rice and sauté, stirring until the broth is absorbed each time. 

Immediately after adding the last broth, stir in the cheese and season to taste.