EQUIPMENT
- 1 saucepan
INGREDIENTS
- 1,5 cups Arborio rice (320 g)
- 1 bunch fresh wild garlic leaves
- ½ cup white wine 120 ml
- ½ tbsp olive oil (15 ml)
- 1 cup parmesan cheese (120 g)
- 2 tbsp butter (28 g)
- salt
- black pepper
- 4 cups broth (1 liter, optional)
INSTRUCTIONS
- Dice an onion into pieces as small as possible. In a large pan, heat up olive oil, add diced onion and cook for 5 to 7 minutes or until golden and tender.
- Add rice to the pan and quickly toast it for a minute.
- Pour in wine and water (or broth), just enough to cover up the rice. Add salt to taste. Cook on low-medium heat.
- Stir frequently and keep adding the liquid. Never add more than needed for the rice to soak it up. Continue repeating the process.
- Thoroughly rinse your wild garlic leaves under running water and chop them into smaller pieces. You can use a blender for a more intensive garlicky flavor.
- After about 18-20 minutes, when the risotto is almost cooked, add wild garlic leaves and stir to evenly incorporate the into the risotto.
- When done, add cold butter and stir intensively until the risotto gets a rich, creamy texture.
- Lastly, add grated fresh parmesan cheese, mixing it into the dish until the cheese melts and blends smoothly into the risotto
- Serve with a glass of good wine and enjoy :)
Video
NOTES
Use fresh wild garlic. Freshly foraged wild garlic offers the best flavor. If you can't cook it immediately, store it in the refrigerator to keep it fresh.
Choose quality rice. Opt for good-quality Arborio rice. Its high starch content is key to achieving that creamy risotto texture you love.
Use warm broth or water. Always add warm broth or water to your risotto. Cold liquid can shock the rice and slow the cooking process, so keep your broth simmering on a nearby burner. Add only as much water at a time that it covers the rice, and then repeat the process.
Cook slowly. Patience is essential when making risotto. Cook it over medium heat, allowing the rice to release its starches for the perfect creamy consistency gradually.
Stir often. Frequent stirring helps release the starches from the rice, creating that smooth, creamy, and delicious risotto texture.
Avoid overcooking. Taste the risotto regularly to ensure it’s perfectly cooked - creamy yet still al dente. This is what makes a wild garlic risotto great.
Nutrition
Serving: 398g | Calories: 461kcal | Carbohydrates: 67.53g | Protein: 12.99g | Fat: 15g | Saturated Fat: 7.87g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.66g | Trans Fat: 0.45g | Cholesterol: 37mg | Sodium: 1632mg | Potassium: 204mg | Fiber: 2.8g | Sugar: 2.85g | Vitamin A: 1912IU | Vitamin C: 13.2mg | Calcium: 244mg | Iron: 1.27mg