food Program

Leek and Green Garlic Risotto

Adapted from Local Flavors by Deborah Madison and included in Kim's garlic post on Ecocentric Blog.

The green garlic-leek sauté can be used as the foundation of a brown rice, quinoa or barley pilaf. Have fun with this combination and report back!


Green Garlic and Leeks:
4 medium leeks, white parts only
3 large heads green garlic
2 tablespoons unsalted butter
12 cup white winesalt and pepper to taste

6 cups vegetable or chicken stock
2 tablespoons unsalted butter
1 12 cups Arborio or other short-grained rice
12 cup white wine
1 cup grated Parmigiano-Reggiano cheese
12 cup chopped chervil or parsley, and/or leftover green garlic tops
Zest of 1 lemon, finely chopped
Salt and pepper to taste

Quarter leeks lengthwise, cut them crosswise into 14-inch slices, and wash well. Remove any tough papery husks from garlic, then finely chop bulbs.

Melt butter in a saute pan. Add leeks and green garlic, stir to coat, then add wine and cook over medium-low heat until leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.

Have stock simmering on the stove.

Melt butter in a wide soup pot over medium heat. Add rice and cook, stirring for 1 minute.
Pour in wine and simmer until it is absorbed, then add 2 cups of the stock. Simmer until it has been absorbed, then raise heat to medium and begin adding stock 12 cup at a time. Stir energetically and continue adding liquid after each addition is absorbed. Rice is done when tender with a slight bite, about 35 minutes.

Stir in leek-green garlic saute, cheese and herbs. Taste for salt and pepper. Serve immediately.

Makes four servings, and terrific leftovers.