Garlic scapes lend a pleasant, mild garlickiness to this creamy Garlic Scape Risotto recipe. Cooking it slowly and adding the liquid a little at a time transforms arborio rice into this creamy dish.
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.
This risotto recipe begins with chopped garlic scapes cooked in oil. They’re joined by arborio rice, which is traditionally used to make risotto. Then white wine soaks into the rice followed by chicken broth. The slow cooking method where liquid is added a little at a time results in the creaminess of the rice dish.
The result is a heavenly, hearty risotto dish with a mild garlicky-ness to it. It won’t overpower your senses, but rather tickle them just a bit. Mmm.
As far as garlic scapes recipes go, this is a must-make.
- 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.