Before I tell you about this delish Garlic Scape Risotto recipe, I want to stop for a moment and say something …
I’ve avoided the coverage that’s been everywhere about Michael Jackson’s death. Frankly, I found it pathetic that the same media outlets that have made him out to be a bizarre individual for the past decade and a half are now exulting his contributions to music and humanity. He was never allowed in the media to forget his past mistakes. Ever. And that, my dear readers, is very, very sad.
But today, the kids and I watched much of the memorial service for Michael Jackson. It was touching to see his family come together in such solidarity and to hear the sincere remembrances of the King of Pop. Michael Jackson had a wonderful gift and he willingly shared it with all of us for so many years. It is absolutely tragic that he has died at such a young age.
Furthermore, if you watched today, then you saw his young daughter Paris speak very briefly about her father, saying that to her, he was simply the best daddy in the whole world. Michael Jackson, the man who wasn’t allowed to forget his past or live a normal life, was a father, a brother, a friend and a son. He was a person who will be greatly missed by the people who loved him and knew him best. Those people are the ones who stood by him all the while … Rest in Peace, Michael.
Take a lesson from this: Michael Jackson was an amazing, talented, generous individual all along … He should have been shown the love and respect that he’s been afforded since his death while he was alive. Next time you read an allegation in a tabloid, stop for a minute. Does that person deserve the ridicule? Is the allegation even true or just a tidbit from “a source?” Do you really know the facts?
As a member of the mainstream media, I am the first to say that many reporters do their best to provide only the true, verified facts. But, that said, you also cannot believe everything you see in print. Some publications have no scruples. Some reporters aren’t honest … So, when you see allegations – whether it’s of child abuse, infidelity, drug abuse or whatever – read with a grain of salt, and give people the benefit of the doubt.
Now, about the recipe. A friend saw the above picture of Garlic Scape Risotto on my Flickr feed and sent me a note saying that I am torturing her with risotto since she ate the Creamy Artichoke and Herb Risotto recipe one I wrote about recently and loved it. Honestly, I have been a little obsessed with risotto lately. With the cool start to summer, this creamy, magnificent comfort food just warms you from the inside out with rich, bone-coating goodness. So, when I noticed that I had some garlic scapes begging to be used, I wanted to try them in a risotto recipe.
The result is a heavenly, hearty dish with a mild garlicky-ness to it. It won’t overpower your senses, but rather tickle them just a bit … Will, Paige, Shawn and I all ate it with gusto. Mmm. As far as garlic scapes recipes go, this is a must-make.
Garlic Scape Risotto
2 tbsp extra virgin olive oil
1/2 chopped garlic scapes (cut into 1/4 inch rounds)
1 cup Arborio rice
1/2 cup white wine
4 cups chicken broth or stock
salt and pepper, to taste
1/4 cup chopped fresh sage
1/2 cup freshly grated Romano cheese
In a large pot, heat the olive oil over medium heat. Add the garlic scapes and cook, stirring occasionally, for five minutes. Stir in the rice and let toast for one minute. Pour in the wine and stir. Allow the wine to fully absorb into the rice.
Meanwhile, heat the chicken broth in a pan to warm over low heat. Once the wine is absorbed into the rice, begin adding it to the rice mixture one ladle at a time. Allow the broth to be fully absorbed into the rice after each edition (you’ll hear a sizzle when its all absorbed). Be patient. Part of making risotto is waiting for it … and it’s totally worth the wait. All in all, this will take about 25 minutes.
Once all of the broth has been added and absorbed, stir in salt and pepper, the sage and the cheese. Cover and cook for 2-3 more minutes. Remove from heat and serve immediately.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
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- Week 2 « My First CSA | June 12, 2010