Garlic Scape and Mushroom Risotto

Hard neck garlic has 2 harvests. The first are the scapes which are the unopened flowers of the garlic. You want to cut the scapes off so the flower doesn’t form. When the plant sends all its energy into making the flower the bulb will be small. So if you want nice big garlic bulbs, you need to cut off the scapes. As it turns out, they are not only edible but delicious. Think a very mild garlic flavor but looks king of like a scallion when chopped up. So far I have made a scape infused oil, scape knots (instead of garlic knots), a scape and potato frittata, and this scape and mushroom risotto. Which has by far been the best dish although the frittata is close second. I am also thinking scape noodles instead of scallion noodles? If it is successful, I will also post that recipe. But this risotto is sure to impress.

Ingredients:

1 cup arborio rice

4 cups broth or stock. I use 4 cups water with 4 tsp better than bouillion. Heat the stock in the microwave ahead of time so it is warm as you add it to the risotto.

1 lb mushrooms sliced, I used white button

1/2 cup finely shopped scapes

pinch of salt, plus more to taste at the end. I used herb salt

2 tbsp olive oil

1/2 cup dry vermouth

grated parmesan cheese for serving (optional)

Recipe:

1. Add 2 tbsp olive oil to large sauce pan or dutch oven over low medium heat. Saute the scapes and mushrooms with a pinch of salt for 4-5 minutes until soft, slightly browned.

2. Add the rice and stir to coat the rice in the oil and toast lightly in the pan 1-2 minutes.

3. Add the 1/2 cup vermouth and stir constantly until all the liquid is absorbed.

4. Then add warm stock 1/2 cup at a time. Making sure to stir continuously between additions allowing the liquid to absorb before adding more. This is what develops the creamy texture while cooking the rice. It doesn’t take that long but is a labor of love so don’t walk away or rush it along.

5. Once all the stock has been added the risotto should be creamy but not mushy. Remove from heat and serve with optional grated parmesan on top.

Garlic Scape and Mushroom Risotto

Garlic has 2 Harvests