I love risotto, it’s easy, quick, and eating is feels kind of like getting a really wonderful warm hug. We were talking about risotto at work and had one of those cool rainy spring days where you are still craving comfort food but also want something springy - that’s where this dish came in. Spring garlic, ramps, and leeks are the first types of fresh local product that arrive in spring and though slightly different, they all offer the delicate green flavors of the season. Spring garlic looks like a smaller more delicate leek - the heads still narrow and tender - and offers a sweeter milder garlic flavor. Featured here with umami rich porcini mushrooms, it is a rich a satisfying spring meal. This is enough for an main dish for two, or a side dish for four. If you cant find spring garlic, leeks or even green onions/scallions will work just fine.

Ingredients:

1 cup arborio rice

3 tablespoons butter

1 tablespoon Extra Virgin Olive Oil

Salt & Pepper to taste

3 heads spring garlic

1/2 oz dried porcini

4-5 cups water

1 heaping cup grated parmigian cheese

Soak the porcini in the 4 cups of water while you thinly slice the spring garlic using the entire plant - white bulb to deep green tip. Reserve a 1/2 cup for garnishing. Heat the EVOO and 1 tablespoon of butter until melted in a wide skillet, then add all of the spring garlic sauteeing on medium heat until tender and fragrant.While the garlic softens and begins to caramelize, strain any grit from the mushroom soaking liquid which should be a rich deep brown - I usually use a coffee filter or a nut milk bag, but in a pinch if even used a paper towel laid over a strainer. Heat the soaking liquid until very hot. Rinse the softened porcinis under running water to remove any clinging grit, and chop them finely.

Once the garlic is tender and fragrant, add in the rice as well as another tablespoon of the butter. Sauté for a minute or two until the rice smells toasty and the butter is soaked in. Season with salt and pepper.

Here is the fun part - you’re now trapped next to the stove - I hope you wore slippers. Turn the heat to medium low and add the hot porcini broth 1/2 cup at a time, stirring constantly. Once the liquid is mostly absorbed, add more broth, continuing to stir. When you run out of broth - taste the rice, if it is still too firm, continue with the remaining water. You want the rice to be tender but toothsome - don’t let it go mushy! Once the rice is ready -turn the heat off, add the last tablespoon of butter and cheese and stir it in. I served it here with lemon garlic shrimp, but it would be wonderful on its own. That’s it! Great for a weeknight because its ready in about 45 minutes but still feels really special.