Ingredients for the wild garlic risotto
for 4 persons
- 200 g risotto rice
- 1 onion
- 1/8 white wine
- 1 litre vegetable stock
- 200 g wild garlic (if possible blanched and mixed e.g. in the Thermomix)
- 50 g parmesan
- 50 g cold butter
- Salt & pepper
- Organic lemon
Wild garlic risotto
Spring is wild garlic season, especially in Anthering. The wild garlic grows particularly well in the forests of the Antheringer Au and is a popular ingredient in the kitchen with its intense garlic odour. It is healthy, has a detoxifying effect and can be harvested from March to May.
Preparation of wild garlic risotto
Sauté the diced onion in a little olive oil until translucent, add the rice and season with a little salt.
Deglaze with white wine and keep adding vegetable stock (so that the rice is always slightly covered).
Repeat until the rice is al dente. Finally, stir in the wild garlic, cold butter cubes and parmesan. Flavour with lemon zest, salt and pepper.
If you like, you can garnish the risotto with steamed vegetables (asparagus, carrots, etc.).
