This is what you need for a delicious wild garlic risotto:
If you want to prepare a wild garlic risotto, you need 300 grams of risotto rice, one liter of broth, 100 grams of freshly grated Parmesan cheese, 100 milliliters of cream, ten milligrams of saffron threads, 200 milliliters of dry white wine, 200 grams of wild garlic, two shallots, olive oil, butter and salt and pepper.
Spring feelings guaranteed:
Soak the saffron threads in white wine and wash the wild garlic leaves. Dry carefully with kitchen paper and puree half of the wild garlic with a little cold broth. Peel the shallots, dice finely and sauté in a large pan or saucepan in butter and a little olive oil until translucent. Add the risotto rice and sauté until translucent. Season the rice with salt and pepper and deglaze with white wine. Let it boil down briefly and pour in the broth ladle by ladle while stirring constantly, always waiting in between until the rice grains have soaked up the liquid.
Repeat this process for about 20 minutes and then try whether the rice has the right consistency – cooked but still al dente. Now the cream can be stirred in. Cut the remaining wild garlic leaves into fine strips and fold into the wild garlic risotto together with the wild garlic puree and the grated Parmesan. Before serving, allow the wild garlic risotto to simmer on the lowest flame with the lid closed for about five to ten minutes. Et voilà and bon appetit!