Wild Garlic Risotto

May brings us wild garlic – abundant in the lanes and byways around Simply HQ. Enjoy this delicious recipe as is or adapt to overtime to develop a real favourite.

500g Arborio Rice
1.5 litres of good hot stock (approx)
1 onion finely chopped
1 stick celery finely chopped
1 tbsp olive oil
small glass of white wine (optional)
a handful of wild garlic leaves (washed)
a little butter
salt & pepper to taste

The secret to good risotto is time and hot stock. Make up the stock and keep heated in a pan with a ladle. In a heavy bottomed, large pan, gently sauce the onion and celery for a good 5 minutes until soft but not browned. Stir frequently. Add the rice to this and stir continuously until all the rice is fully coated in the oil but don’t let is catch. If you are including wine, pour over the rice at this point and stir constantly until almost all absorbed. At this point you start to add ladles of stock at a time. This is the relaxing bit. Simply add a ladle of hot stock at a time, stirring until it has almost been absorbed before adding the next ladle. Repeat this process, while hovering over the pan stirring all the time. You will notice the rice starts to become creamy which is what you want.
Once all the stock has been absorbed and you are satisfied that the rice is cooked through, add the final ingredients. In this case wild garlic leaves, butter and salt and pepper to taste. You can also add a good handful of grated parmesan.
Serve immediately in a large bowl.
Note: you can adapt this recipe by adding bacon at the beginning or prawns at the end. Peas are always delicious in a risotto and a squeeze of lemon can be yummy too.