Monday, 29 April 2013

Wild Garlic and Lemon Risotto

Wild Garlic

Wild garlic seems to be on trend at the moment, over the last few weeks I've seen countless recipes using it. Most probably because it's in season, spring has sprung and the foragers are out in force.

I loved the ingredients in this recipe posted on Lucy Antal's Grab Your Spoon Facebook page, so when I spotted wild garlic this weekend at my local farmers market at Lark Lane, Liverpool dinner was decided.

You can see the original recipe here

Risotto is a very quick and easy meal to put together, I like to have the prep done in advance so when you fancy eating, it can be on the plate within twenty five to thirty minutes.

  • 1 small white onion, finely diced
  • 2 stalks of celery, finely chopped
  • 2 cloves of garlic, finely crushed
  • Risotto rice (110g for 2 people)
  • A tiny pinch of dried herbs (dried sage and rosemary – just a pinch of each) Salt and Pepper
  • Vegetable stock ( I made up a litre using four teaspoons of Bouillon stock powder, used most of this save a ladleful )
  •  1 small glass of white wine ( I used a Sauvignon blanc, it's citrus and grassy notes perfect for this )
  • A splash of rapeseed oil
  • A knob of salted butter
  • Handful of freshly grated Parmesan cheese
  • A handful of freshly wild garlic
  • 1 Lemon (zest only)

To dress the dish: ( original recipe calls for 1 pot of Well Seasoned Wild Garlic, Basil & Mint Pesto) I did not have this so just used the other two ingredients.
1) Parmesan shavings
2) Baby Rocket

Finely chop onion and celery, crush the garlic, zest the lemon, grate parmesan and weigh the rice.

  • Heat rapeseed oil and a knob of butter in a large saucepan.
  • Add the celery, onion, garlic and herbs and fry gently until slightly softened.
  • Add the rice and continue frying for 4 minutes. Season well with salt and pepper.
  • Make up the vegetable stock and keep it warm.
  • Add the small glass of white wine to the pan; this should simmer immediately. Let the alcohol evaporate for 2 minutes.
  • Add the hot stock, a ladleful every few minutes and constantly stir the risotto until the stock is absorbed. Keep the heat low, the risotto should be only just bubbling.
  • The rice will take roughly 22 minutes to cook. The texture should be oozey.
  • Once you are happy that the risotto is cooked and seasoned well, turn the heat off and stir in the Wild Garlic, the lemon zest and the Parmesan, and let it rest for 4 minutes.
Tip! If you’re feeling indulgent stir in a little knob of butter at the end, this makes the risotto even richer and glossier. Serve in warm bowls, garnish with some Parmesan shavings, baby rocket leaves and a drizzle of rapeseed oil.

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