Wild Garlic Risotto

Ingredients

• Arborio rice
• Shallot
• Garlic
• Olive oil
• Butter
• Salt
• Black pepper
• White wine
• Stock
• Mushrooms
• Parmesan
• Wild garlic
• Wild garlic pesto
• Wild garlic leaves
• Bryndza cheese
• My microgreens – red cabbage

Method

1. Gently saute finely chopped shallot in butter and olive oil.
2. Add the rice and toast it briefly so it is coated in fat and lightly warmed through.
3. Pour in the white wine and let it reduce.
4. Gradually add hot stock and cook, stirring from time to time, until the risotto becomes creamy.
5. Finish with butter, parmesan, and chopped wild garlic.
6. Season with salt and black pepper, and add a little wild garlic pesto if needed.
7. Plate it, top with bryndza cheese, and finish with microgreens for freshness and the final visual touch.

✨ Pink tip

Add the stock gradually and keep the risotto gently creamy at all times. Fold in the butter, parmesan, and wild garlic only at the end so the flavor stays fresh and the texture stays smooth.