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Spring Pea Risotto with Garlic Scape Butter

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A sweet, salty, creamy risotto with a garlicky spike.

Ingredients

  • Extra Virgin Olive Oil
  • 4 strips Bacon
  • 1 whole Medium Onion, Chopped
  • 1-½ cup Arborio Rice
  • 1-½ cup Dry White Wine
  • 5 cups Chicken Or Vegetable Stock
  • 1 cup Grated Parmesan Cheese
  • 1 teaspoon Freshly Ground Black Pepper, Or To Taste
  • ½ teaspoons Salt, Or To Taste
  • 2 cups Peas, Fresh Or Frozen
  • 5 whole Garlic Scapes
  • 2 sticks Unsalted Butter, Softened

Preparation

First, prep:
* Get peas, wine, out
* Cut 3-4 slices of bacon into strips
* Dice onion
* Take 2 stick of butter out of the fridge

Then, cook:
* Get out a dutch oven or heavy saucepan, put over medium heat.

* Put stock in a pot (or the teapot, makes adding it to the rice easier) and heat up (but not to boiling/simmering. Just hot.). Leave it on the heat.

* Add a drizzle of olive oil + bacon to the dutch oven. Cook until bacon is done but not super-crispy or burned. Remove bacon to paper towels. If there’s more than 2-3 Tbsp of fat in the pot, pour out the extra.

* Add the onion. Saute for a few minutes until it starts to get see-thru.

* Add 1 ½ cups of rice. Toss to coat it all in fat. Cook for about 5 minutes. If the rice starts to brown the heat is too high. Eventually, the rice will look like it has a see-thru coating – that means it’s coated in the fat.

* Turn heat up to medium/medium high. Pour in 1 c. of wine. Stir until wine is pretty much all absorbed. At this point, start adding 1-2 ladles of stock at a time. Stir. When stock is mostly absorbed, add more. Stir. Add stock. Continue.

* Taste about 15 minutes in. Rice should be almost done. Add the peas so they can finish cooking with the rice.

* When the rice is done – usually takes 18-20 minutes from when you start adding the stock, you have to judge by tasting it – stir in 1 c. grated parm, black pepper and the bacon. Check for salt (with the bacon and parm, it’s probably fine).

For scape butter: 2 sticks unsalted butter + 5 or 6 garlic scapes + food processor until well blended.

Split between 4 bowls, add a teaspoon or two of scape butter on top. (Or serve as a side, passing scape butter around.)

Save extra scape butter for killer mashed potatoes; to put on grilled steak, fish or corn; or to make garlic bread or crostini.

One Comment

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julief on 7.22.2009

I just found scapes at my Farmer’s Market and this sounds like the perfect use for them. I can’t wait to try it!

One Review

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Jennifer on 5.18.2010

This was the first time I made risotto and oh my gosh….I could eat this every day it is so good. It was creamy, and very flavorful. Even my picky hubby loved it. It is definitely a keeper in my book!!!

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