Green Garlic Risotto

• In a medium saucepan, bring the vegetable broth to a simmer, then reduce the heat to low and keep warm.
• In a large heavy bottom pot, heat 2 tablespoons of butter over medium high heat. Add the green garlic and a hefty pinch of salt and pepper.
• Cook, stirring often, until fragrant and tender, about 3 minutes. Then add the rice and cook, stirring constantly for about 1 minute.
• Add the dry white wine and stir until it evaporates, about 2 minutes.
• With ladle add about 1 cup of warm broth. Cook, stirring often, until broth is absorbed, about 4 minutes.
• Keep adding broth 1 cup at a time and reducing until the rice is tender but still all dente and sauce is creamy, for about 20-25 minutes.
• Stir in the arugula, the remaining 2 tablespoons of butter, parmesan cheese and mascarpone. Season to taste with salt and pepper and stir until everything gets combined.

• Roughly chop the parsley and green garlic. Add to a blender with salt and water then puree until it is the consistency of a smooth runny pesto.

Place risotto in the middle of each small serving bowl, top with a spoonful or drizzle of green garlic puree, sprinkle some parmesan and garnish with fresh herbs. Serve promptly with a chilled class of crisp Sauvignon Blanc.