Ingredients
5-6 tablespoons olive oil
1 medium onion, chopped fine, about 1-1 ½  cups
2 stalks green garlic, white and tender green parts, sliced thinly
2 cups carnaroli or arborio rice
1 cup dry white wine
10 cups water, salted to taste
more salt and pepper to taste
5 tablespoons soft unsalted butter
1 cup finely grated parmesan, plus more for serving

Directions

Heat water to simmering in a stock pot, salted with enough sea salt or kosher salt to
taste pleasantly salty, keep hot with a ladle nearby.
Heat the olive oil in a pot or good sized dutch oven, add the onion and green garlic,
and a pinch of salt, and sauté gently over medium low heat, stirring often, for 5
minutes or so, until starting to soften a bit. Add a half cup of water and continue to
cook and stir until water is evaporated and onion and garlic are totally soft but not
browning, and you can hear them sizzling in the oil.

Add the rice and stir well to coat with the oil. Continue to cook and stir another 5
minutes or so, until the grains look a little translucent and you can hear them
rattling around in the pan. Add the cup of wine and continue to cook and stir, until
the wine is absorbed, about 2 minutes.

Now begin adding the salted water, a ladleful at a time (about ¾  cup), stirring pretty
constantly between additions to help encourage the rice to surrender its starch to
the body of the risotto. Adjust the heat so each addition takes 2-3 minutes to absorb.
After 15 minutes of adding water and stirring, begin checking for doneness. If at all
hard or gritty, continue to add water and stir until the texture is firm but tender. You
may not need all the water, but try to leave the consistency a little more soupy than
stiff.

Take off the heat and stir in the butter. Stir in the parmesan, season with more salt
and black pepper to taste. Cover and let rest while you make the ragout.

Heat the green garlic and spring onions or scallions in the olive oil with a pinch of
salt and cook gently over medium heat, stirring often, until starting to soften, about
5 minutes. Add a splash of water as needed to help things cook gently without
browning. Add all the vegetables except the fava beans, if using, and enough water
to keep things very moist, plus another pinch of salt and the sprigs of thyme. Cook
gently for just a few minutes, adding the fava beans after a minute or so.
Remove the thyme sprigs, taste and adjust seasoning. Garnish with the fresh mint if
you like. 

*Find out more about Bartavelle Cafe in Berkeley here!