The lovely Bella at Longlands sent us this photo yesterday of the beautiful bluebells and wild garlic in her Devon woodland over the weekend. And being the hungry beasts we are, it stirred up thoughts of this favourite from the Riverford recipe books. Bon appetit!
- 30g butter
- 1 tablespoon olive oil
- 3 wet garlic, sliced thinly
- 1 small onion, chopped finely
- 2 cloves garlic, chopped finely
- 250g risotto rice (arborio)
- splash white wine or vermouth
- 1 litre vegetable or chicken stock (hot)
- large handful wild garlic leaves, roughly chopped
- 50g parmesan, grated finely
- wild garlic flowers to garnish
- Cook garlic and onion slowly in some butter and oil for about 10 minutes without colouring. Add rice, turn up the heat and cook until the rice is coated with garlic mix, season and add alcohol. Stir until the wine has been absorbed.
- Next, add the stock until rice is just covered and turn down the heat. Maintain rice at a gentle simmer and keep adding stock once the last addition has been absorbed. After about 10 minutes add wild garlic leaves and stir into rice. Add more stock. After another 5 minutes, when rice is just cooked but has some bite, add the butter and cheese.*
- Season and serve with a sprinkling of cheese and some wild garlic flowers if the fancy takes you!
*NADA’S TOP TIP - Add a little lemon zest for an added zing.