Summer risotto

Jul 25, 2012 by scotslarder

So summer is here and the produce in greengrocers, farmers markets and pick your own farms is looking stunning. I have always gone to East Yonderton farm beside Glasgow Airport, everyone in my village and the surrounding villages did. It was a summer treat, almost a ritual, going to pick strawberries, raspberries and blackcurrants and then watch Mum make jam. So this time it was me taking the children for the first time for the wonderful Scottish berries and currants and it was so much fun to see them get involved, to listen and understand. None of these fruits fit into a risotto though, but the freshly podded peas do, such a wonderful fresh flavour, it’s difficult to get them home to cook with at all as little fingers open the pods with dexterity for the treasure inside!

Hand picked fruit from East Yonderton

Garlic scapes

I also picked up some garlic scapes, the flowering stocks of garlic, in Whole Foods and didn’t have a clue what to do with them. However one of my favourite risotto recipes from Marcella Hazan is Risotto with spring vegetables, tomatoes and basil, I regularly adapt it for what is available in season. So for summer I went with the peas and garlic scapes as the main ingredients. The result is a fresh, healthy, tasty risotto which is perfect on a warm summer evening with a chilled glass of rose.

Summer risotto

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Serves	2
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish
Misc	Child Friendly
Region	Italian
From book	The Essentials of Classic Italian Cooking recipe adapted by Graeme Taylor

A fresh, light summery risotto ideal with a glass of rose on a warm evening.

Ingredients

• 120g Risotto rice (I prefer carnarolli but any risotto rice)
• 1 Red onion (finely chopped)
• 4 Garlic scapes (Cut into 1)
• 1 handful Peas (preferably fresh but you could use frozen)
• 1 clove Garlic (finely chopped)
• 750ml Stock (Vegetable or porcini as per note)
• 1 Ripe tomato (finely chopped)
• Olive oil
• Freshly ground salt & pepper
• 1 splash White wine
• Parmesan or pecorino

Note

This recipe is an adaptation of a spring recipe from the wonderful Marcella Hazan book, so feel free to use any vegetables that are in season and available to you. I'm sharing this because I found this combination beautiful. Experiment and enjoy, that's the fun of risotto, it's such a blank canvas medium for carrying flavour and texture.

Directions

In a saute pan warm the olive oil then over a low/medium heat saute the garlic and onion until soft but not coloured, add the rice and cook for 5 minutes
Turn up the heat a little, add in the garlic scapes, stir and add in the wine, stirring continuously until it is evaporated. If using fresh peas add them here.
When the wine is evaporated add your first ladel of warm stock and stir well, you should see the starch coming out of the rice as the risotto starts to get creamy. Continue adding the stock ladelwise until it is approaching al dente
When you have only a ladel or two left until the rice is ready (this may be less or more than the guideline 750ml) add in the tomato and stir through. Continue cooking until rice is consistency you like. I prefer a bit of bite.
Remove from the heat and add a good grating of the cheese, this is based on personal preference, I like it creamy and cheesy and then with a little added on the table. Correct for seasoning and serve, maybe with a drizzle of olive oil and Tuscan bread as pictured.

I also used a porcini stock which I picked up in Carluccios, I like to make my own stock when possible, but I’ll be honest and at least 50% of the time will go with something that started its life in a cube format, usually the little Kallo Organic ones but these caught my eye. As stock cubes go I think I’ve found my perfect risotto one as they certainly add to the flavour.

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