We do loooooove wild garlic! So we don’t miss the season! And this risotto is just sublime…
For 4 people
- 350g (12 oz) of risotto rice
- 1 large handfull of wild garlic leaves and a few flowers
- 2 spring onions
- 1 bunch of chives
- 300ml (12/3 cup) of white wine
- 500ml (2 cups) of vegetable broth
- 100g (31/2 oz) of fresh grated parmesan
- 150ml (2/3 cup) of liquid cream
- Olive oil
Wash the wild garlic leaves. Set aside a dozen of them.
Chop the rest of them, and mix them in a blender with a little bit of olive oil, a pinch of fleur de sel and a few drop of lemon juice, in order to obtain a pesto. (Note that you can freeze wild garlic pesto to use during all year…)
Chop the spring onions. Set aside the green part.
In a large saucepan heat a little bit of olive oil and stir the chopped spring onions. Add the rice and stir it constantly for a few minutes.
Pour the wine while stirring constantly until it is almost completely evaporated. Repeat the operation several times with the broth, then with water to end the cooking.
Never stop stirring.
Once the risotto is almost cooked, add the wild garlic pesto.
Then add the grated parmesan cheese and the liquid cream. And finally, add the chopped wild garlic leaves, chives and green part of the spring onions. Stir for one more minute. The risotto must be creamy but not liquid.
Spoon into dishes and garnish with a pinch of grated parmesan and wild garlic flowers.
Optional: you can add a few green asparagus cut in slices. In that case, add them a little bit before the end of the cooking, with the pesto.
Plate: Ecume @ Bernardaud