Thursday, June 21, 2012
Risotto Milanese with Garlic Scapes
My family is into risotto. Big time.
Last night's version was my take on a risotto milanese - the classic. Homemade stock is key here because the flavours are so delicate.
What you do is follow my basic recipe and add a pinch of saffron threads while you're cooking it. No veg other than the onions and garlic. A glug of white wine in with the stock and lots of parmesan at the end.
And that's your Risotto Milanese. Except this week I had some garlic scapes from the markets. What is a garlic scape, I hear you ask? Here'a bad photo of some:
You can only get them at farmer's markets and only for a limited season. They are the curly tops of hardneck garlic plants which are cut to strengthen the bulb. They also have a marvelous garlic-y flavour. Chop them up and put them in anything that you'd put Asparagus in (they take about the same amount of time to cook).
Anyway. I chopped some up and put them into my risotto towards the end of the cooking. And it was divine! I love seasonal produce, don't you?