Wild garlic risotto

As winter’s chill gives way to the gentle warmth of spring, the world around us begins to awaken in a burst of vibrant greens and fragrant blooms. This season of renewal brought a full basket of fresh wild garlic that inspired our kitchen creations.

Wild garlic is a green treasure, an early spring gem favored by foragers, cooks and bears. Like the bears that feast on wild garlic after their long winter slumber, we adore its flavors and vibrant green color.

Let nature’s springtime spirit add its magic treasures to your table. Join us today to craft a perfect creamy wild garlic risotto.

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Wild garlic – the green treasure of spring

Wild garlic (Allium ursinum), also called bear’s garlic, ramsons, or buckrams, is native to Europe and parts of Asia but can be found in other temperate regions worldwide.

It forms dense carpets of green leaves in damp, nutrient-rich soil near rivers and streams. Wild garlic also thrives in deciduous forests, particularly under beech trees, where the canopy provides the right amount of shade and the soil is rich and moist. It’s quite common to find it in late spring, growing in beech forests at higher altitudes.

Wild garlic is also cultivated and grown in many US gardens with sufficient shade and moisture.

The amazing plant is part of the Allium genus and is closely related to garlic (Allium sativum) and onions (Allium cepa). It has numerous health benefits, including antibacterial and anti-inflammatory properties, making it a treasure among foraged foods.

How to find wild garlic

In early spring, lush green carpets of wild garlic grow in damp, shady woodland areas, near riverbanks, or along hedgerows.

Its broad, spear-shaped leaves have a smooth, glossy surface. They grow from the base in a basal rosette pattern and can reach up to 25 cm (10 inches) in length. The leaves are vibrant green and emit a strong garlicky aroma when crushed.

Wild garlic is usually safe to forage, but sometimes, it can be mistaken for a few poisonous plants, posing serious health risks. The best way to identify it is to crush a leaf between your fingers – the smell of wild garlic is unmistakable. Also, it’s easier to be sure you’re picking the right plant when the small, white, star-shaped wild garlic flowers start to bloom,

Why you’ll love wild garlic risotto

1. Wild garlic risotto combines the fresh, vibrant taste of wild garlic with the creaminess of the risotto, and it can be made in less than 3o minutes.
2. Unlike our other season-inspired foraged foods, like bulgur risotto with chanterelles tagliatelle with porcini, porcini risotto and breaded saffron milk caps, wild garlic can be cooked all year round when stored as pesto or frozen.
3. It looks good; the more wild garlic you add, the more you crush it, and the greener it gets. Have you seen the color of wild garlic pasta?
4. And it’s so versatile; plenty of other vegetables or meat can be added to it, and you can pair it with numerous other dishes. How about adding wild garlic to porcini risotto? Or (this is so yummy) mixing in basil pesto with pistachios?

Ingredients you’ll need

WILD GARLIC LEAVES – Fresh wild garlic leaves were used in this recipe, although if you’re cooking wild garlic risotto in winter, you might also use frozen blanched wild garlic or wild garlic pesto. With pesto, it will get much greener, but it will taste great.

RICE FOR RISOTTO – Arborio is the high-starch content rice that will result in a highly creamy risotto. Its short, plump grains will release starch during cooking, and its ability to absorb flavors is amazing.

OLIVE OIL – We sauteed the onions with organic cold-pressed olive oil. Organic olive oil is free from synthetic pesticides and chemicals and produces a purer, more natural flavor.

BUTTER – Butter added at the end of cooking will make the risotto even creamier. Don’t skip it!

WHITE WINE – Wine is incorporated into risotto because it adds a nuanced flavor and a touch of acidity, helping to counterbalance the risotto’s natural richness. It pairs great with the garlicky taste, and by the time your risotto is cooked, there will be no alcohol left in the dish.

SALT – The risotto is tasty enough, so there is no need to use chicken broth. We used only salt, and it does taste delicious!

BLACK PEPPER – Using freshly ground black pepper enhances the flavor of your dish significantly more than pre-ground pepper. It immediately releases its essential oils and aromatic compounds, providing a more intense, vibrant, and complex flavor to the risotto.

PARMESAN CHEESE – Grating parmesan directly from the block retains its moisture and natural oils, which can be lost in pre-ground versions.

How to make wild garlic risotto

COOKING RICE

STEP 1: Peel and dice a medium-sized onion into pieces as small as possible. Heat olive oil in a pan and saute the onion for a few minutes until it turns nice yellow, tender and translucent.

STEP 2: Add rice to the pan and quickly toast it for a minute. This helps slightly cook the rice grains’ outer layer, allowing them to absorb liquid and flavors better.

STEP 3: Add wine, warm water and salt to taste. When making risotto, warm water should be added gradually. When adding water, ensure the rice soaks it well before adding more. You can opt for broth instead of water, but only add enough liquid to cover the rice at a time.

Stir frequently. Frequent stirring ensures even cooking and prevents the rice from sticking to the bottom of the pot. Moreover, this will make your risotto creamier because it helps to release the starches from the Arborio rice.

STEP 4: While the risotto is cooking, prepare and thoroughly rinse your wild garlic leaves under cold running water. If you were foraging wild garlic yourself, this is a chance to check again that no other plants are among your greens.

ADDING WILD GARLIC

STEP 5: Chop the leaves into smaller pieces or blend them, adding a small amount of olive oil to the blender. The taste of risotto with blended wild garlic will be more intense and bright green in color.

STEP 6: When the risotto is almost done (which takes about 18-20 minutes), add the chopped garlic leaves and stir until they are evenly incorporated into the dish.

STEP 7: When cooked (the rice is tender but still al dente) and most of the liquid has been absorbed, it’s time to add the butter. The butter should be cold to help create a smooth emulsion. Stir the risotto vigorously to incorporate it into the whole dish.

STEP 9: Lastly, add grated fresh parmesan cheese, mixing until the cheese melts and blends smoothly into the risotto. Adding parmesan cheese to risotto really amps up the flavor, giving it that rich kick that makes it delicious beyond words. Plus, it makes the risotto extra creamy.

STEP 10: Garnish with wild garlic flowers and serve immediately while still fresh and hot.

Wild garlic risotto pairs perfectly with shrimp, grilled chicken breasts, roasted vegetables and a good salad. A glass of good white wine is also not a bad idea. Enjoy!

Tips for a perfect wild garlic risotto

• Use fresh wild garlic. It tastes best when cooked freshly foraged. If you can’t cook it immediately, keep it in the refrigerator.
• Use quality rice. Good-quality Arborio rice, with its high starch content, gives risotto that creamy texture we all love.
• Use warm water or broth. Adding cold liquid can shock the rice and slow down the cooking process. Keep your broth or water simmering on a nearby burner so it’s always ready to go.
• Cook it slowly. Patience is key when making risotto. Cook it over medium heat to allow the rice to release its starches gradually.
• Stir often. This is how the rice’s starches are actually released, creating a smooth, creamy, delicious risotto.
• Don’t overcook the rice. Keep tasting as you go to make sure you hit that perfect balance. Creamy, but still al dente is the way.

How to store it

Before storing, make sure to cool your wild garlic risotto to room temperature. Spread it out on a baking sheet if you’re in a hurry – this helps it cool faster and prevents it from getting mushy.

It will keep well in the refrigerator for up to three days, ensuring that it’s stored in an airtight container.

If you’ve made a big batch and want to save some for later, you can freeze it. Transfer the risotto into airtight containers or freezer bags and label them with a date. Frozen risotto can last up to two months, but the sooner you use it, the better.

When reheating it, add a bit of broth or water to a saucepan and heat the risotto over medium-low, stirring until it’s warmed through.

Wild garlic risotto FAQs

Foraged food you might like

Wild garlic tagliatelle verdi

Bulgur risotto with chanterelle mushrooms

Porcini risotto

Green gnocchi with wild spinach

Porcini pizza

Tagliatelle with mushrooms

Breaded saffron milk caps

Pesto with pistachios and Grana Padano

Elderflower tea

Proudly announcing our risotto was featured at Angie’s Fiesta Friday, Suzanne’s Pieced Pastimes and Kristin’s The fifth sparrow no more.

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