Food tastes different when you have a relation to it. Like in this recipe. We went for a Sunday walk and my mom and I picked the wild garlic ourselves and cooked it into this delicious risotto for lunch. It makes you worship the ingredients, taste and work you put in it even more, which is so beautiful.
But I know we do not alway have the time or opportunity to go and pick the ingredients ourselves in the park or the woods, so it definitely is fine if you buy it at a fresh farmers market or even at the super market. But it will not totally taste the same as if you picked it yourself.
Risotto is such a must and a weekend meal in our house! We love to make it various ways. With peas, with mushrooms, with saffron, honestly options are endless. But it is spring, and right now almost everywhere in Austria you can find wild garlic and smell it from several meters apart. So we decided to take a walk and pick some ourselves and take it home.
Risotto actually is way less complicated than it might seem at first sight. It just is a lot of stirring, stirring, and stirring. No joke, it is an arm workout. So if you are currently in quarantine and wanting to work out and cook something good, here you have the perfect combination! The stirring makes it possible for the rice to absorb the liquid slowly and in depth to create a more intense flavour and a super creamy texture. You should not add all of the broth at one time because then the rice will become soggy and not creamy, which we do not want.
Also, the ingredients are pretty simple and you most likely have them all at home. It starts with the base: rice. For risotto, there is special type of rice, which is originally used in Italy. You can find it in any supermarket. The other main contents of this dish are broth and cheese. For the broth you can either use vegetable broth or chicken broth. Vegetable for the vegetarian version, chicken if you want more flavour.
After the cooking process is done, in other words the rice has finished cooking, we take it off the heat to stir in the remains ingredients. These are a mix of butter, grated parmesan cheese, cream cheese and of course the chopped wild garlic. The butter adds a lot of flavour and the cheeses melt into the rice giving it the typical risotto texture.
You can either serve it as it is because it is the perfect dish like that. If you want to serve it as a side with some grilled prawns or roasted beef that works perfectly fine too! Just grate some fresh parmesan on top and serve it with some wild garlic leaves.
This is such a comforting and family friendly meal. Perfect weekend lunch or dinner, super versatile and incredibly good. I hope you all like it and will enjoy cooking and eating it!
Love, Katie // One Petite Cuisinière
Wild Garlic Risotto
Family friendly, spring viby, super creamy and delicious risotto. Weekend meal plans are saved. With fresh wild garlic and creamy rice this is incredibly delicious.
What you will need
That is what you need:
- 1,5 l vegetable broth
- 320 g Risotto rice
- 1 tbsp olive oil
- 1 white onion
- 50 g wild garlic
- 25 g butter
- 45 g cream cheese
- 80 g parmesan cheese
How to
This is how it works:
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Finely dice the onion. Heat up the oil and satuée the onion in it until it is glassy. Add the rice and gently stir through until everything is combined and slightly covered with the oil. Take one large ladle of the vegetable broth and add it to the rice. Reduce the heat to medium high and stir the vegetable broth through until everything has cooked into the rice, then add the next laddle.
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Repeat until the rice is cooked through, for about 15-20 minutes.
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In the meantime grate the parmesan, measure out the other ingredients and chop the wild garlic.
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Once the rice is done cooking, take it off the heat and stir the cheeses, the butter and the wild garlic in.
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Once everything is well combined, plate it in four bowls, garnish with some extra parmesan cheese and wild garlic.
Serve and enjoy!
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