Green garlic, like spring onions, is garlic before it forms the familiar bulb, with which we are so familiar. In its pre-adolescent form, like children, it is sweet and tender, with taste somewhere between scallions and garlic, sweet and green-tasting. I make the risotto separately from the wild mushrooms, which are added like a topping when the dish is assembled. You can use any wild mushroom — morels, porcini (cepes), chanterelles — or, as you see in the picture black trumpets.
