Suzi’s Easy Garlic Scape and Parsley Risotto
1 Tbl Olive Oil 8 Garlic Scapes 1 Tbl Butter 1 Cup Carnaroli Rice 1 Qt Chicken Broth 2 Tbl Fresh Parsley Chopped 1/2 Cup Parmesan Cheese Fresh Ground Pepper Dash Salt
- Chop stalks of garlic scapes very fine and saute until tender in olive oil. Cut the tip of the scape off and discard. Chop the flower portion of the scape and add at the very end of the sauteing as they can burn, set aside.
- Heat heavy saucepan on medium heat for 2 minutes then add butter. Add rice and stir fry until it is fragrant, about 2 minutes. Add the chicken stock 1 cup at a time, stirring constantly until the rice has absorbed almost all of the liquid. Add the next cup of liquid and repeat the process. When adding the 3rd cup add the parsley and the garlic scape mixture to the rice. Add a little fresh ground pepper in now. You may only need 3-1/2 cups of liquid depending on the humidity of the day and how fast you have cooked the rice. You want the rice to be creamy but not soupy. It should be tender to the bite. and take about 20 – 22 minutes to cook. Remove from heat and stir in parmesan cheese. You may add a dash of salt if you desire. Garnish with parsley.