Green Garlic Risotto

2 tbsp olive oil

1 bunch green garlic, minced

1 ½ cups of arborio rice or medium grain rice

4 cups of veggie stock 

1 cup white wine

½ cup grated hard cheese like a parmigiana or an asiago

½ lemon

Sea salt and pepper to taste

Heat the olive oil for the risotto in a heavy-bottomed sauté pan. Add the minced green garlic and sauté minute or two until the garlic is fragrant. Add rice stirring constantly until evenly coated. Add one cup of wine and stir continually until liquid is mostly absorbed. Then gradually add the veggie stock a cup at a time and reducing the liquid until mostly absorbed between each cup. This method allows for a slow release of the starches giving the finished product a creamy texture.

Cook until al dente, which is firm but cooked. You don’t want to overcook the rice into mush. Once the rice has reached the perfect state of al dente-ness add the cheese and the juice of half a lemon and stir until well blended. Season with salt and pepper to taste.