Spring risotto

Executive chef Gene Hall
Preserve, Winters

This comforting dish balances creamy richness with the delicate flavors of seasonal ingredients. It makes an elegant first course or can stand alone as a satisfying vegetarian main dish.

Ingredients

1/2 lb. green garlic tops
2 quarts hot vegetable broth
2 tbsp. cooking oil
1 1/2 cups Arborio rice
1 head brown beech mushrooms, cleaned and roots removed
Salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter
Ground Espelette pepper
Pumpkin seeds, roasted

Instructions

Clean and separate tops of green garlic, reserving whites for another use. Bring a 3-quart pot of salted water to a rolling boil. Blanch green garlic tops in boiling water for 5 minutes. Remove with a strainer and transfer to a blender. Blend, starting on a low setting. Gradually add small amounts of water until mixture forms a smooth puree. Transfer to a stainless steel bowl and cool rapidly over an ice bath to preserve its vibrant color.

In a large pot, bring broth to a boil. Once boiling, turn off heat and keep broth warm.

In a sauté pan, heat 1 tbsp. cooking oil over medium-high heat. Add rice and toast for 3 minutes, stirring continuously to prevent burning. Add 1 cup hot broth to toasted rice, stirring constantly. As broth is absorbed, add more broth, 1 cup at a time, continuing to stir. Repeat process until rice is fully cooked and tender.

Meanwhile, in a separate sauté pan, heat remaining 1 tbsp. cooking oil over medium-high heat. Add mushrooms and cook for 2 minutes, stirring frequently. When searing is completed, season with salt and pepper to taste.

Once rice is tender, stir in seared mushrooms, 3 tbsp. green garlic puree and butter until well combined. Season with salt to taste.

Transfer risotto to serving bowls. Garnish each serving with a pinch of ground Espelette pepper and a sprinkling of pumpkin seeds for added texture and flavor.

Serves 2 to 4