The garlic starts off with a beautiful soft scent (especially in the sunshine) but then intensifies in the cooking without ever becoming acrid.
Wild garlic risotto (serves 2)
You will need -
- Approx 75g butter (plus a bit)
- About 125g of arborio rice
- 1 glass of white vermouth
- 1 litre of stock - vegetable or chicken
- A big handful of wild garlic leaves
- Parmesan cheese
Add the glass of vermouth and keep stirring. Again wait until it starts to appear thicker.
Add a big slosh of stock and stir.
In another pan melt a little more butter. Chop up the stalks of the garlic leaves and place in this pan to soften then take off the heat.
Keep going with the rice, stirring and adding stock. Each time wait until the stock is more or less absorbed before adding more stock.
At this stage, put the garlic pan back on the heat and chop up the leafy parts of the garlic (roughly, nice big peices) and stir them through the butter to wilt.
When the risotto is ready add the softened garlic to the rice and stir in. Taste and add a twist of pepper, maybe some salt if required.
Serve with parmesan shavings on top. According to the Times you could add pancetta...but it really doesn't need anything.
My mouth is already watering.