Wednesday, 4 May 2011

Wild garlic risotto

140g risotto rice
1 litre chicken (or vegetable) stock
2 knobs of butter
a few strands of saffron (if you like, not essential)
some thin strips of courgette, pre cooked in a griddle pan (not essential either)
a handful of wild garlic (about 20 leaves)
1 glass of dry vermouth or white wine
1 medium red onion, chopped

Serves 2

Put a knob of butter in a hot heavy based saucepan. Always stirring... Cook the onions for 7 mins. Put in the rice for 1 min. Put in the vermouth. Then keep adding the stock til it's all absorbed. Add the saffron, the wild garlic, another knob of butter and the parmesan, cook for 1 more min, season, & serve. Put a wild garlic flower on top to look pretty...and it tastes good too! 

Improvised by me, but inspired by Gennaro and Jamie.

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