Wild garlic and morel risotto
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Packed with two of spring's star ingredients, Luke Holder's wild garlic and morel mushroom risotto recipe is a stunning example of seasonal cooking. If you can't get hold of wild garlic, substitute with a mixture of herbs of your choice.
First published in 2019
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Ingredients
Metric
Imperial
Morel and wild garlic risotto
- 85g of unsalted butter
- 1.2l stock, preferably light veal stock
- 1 small onion, diced
- 300g of carnaroli risotto rice
- 150g of morels, (fresh) diced
- 50g of wild garlic, finely chopped
- 50g of Parmesan
- 3 tbsp of olive oil, (best quality)
- salt
SAVE RECIPE
Method
1
To begin, add 50g of the butter to the pan and warm gently. Place the stock in a separate pan and heat up. Add the onions to the pan with the butter, season with salt and slowly cook for 9 minutes (without colour)
- 50g of unsalted butter
- 1.2l stock, preferably light veal stock
- 1 small onion, diced
- salt
2
Add the diced morels and fry until golden. Stir in the rice and cook until translucent
- 300g of carnaroli risotto rice
- 150g of morels, (fresh) diced
3
Add about 150ml of hot stock to the rice at a time and continue to cook while constantly stirring the rice. Cook for around 18 minutes, until the rice tastes chewy and any chalkiness has disappeared. Remove from the heat
4
Add the remaining butter, Parmesan and olive oil to the risotto and keep stirring with purpose until all fat has incorporated evenly and the risotto flows like lava
- 35g of unsalted butter
- 3 tbsp of olive oil, (best quality)
- 50g of Parmesan
6
Stir the wild garlic through the risotto and check the seasoning. Divide between bowls and garnish with the morels and thyme sprigs
- 50g of wild garlic, finely chopped
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