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Wild garlic and morel risotto

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Ingredients

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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

To serve

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Method

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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
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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
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5
Add a generous knob of butter to a hot pan. Once foaming, add the morels reserved for garnish and a few thyme sprigs and fry gently until the mushrooms are cooked through. Season with salt and pepper
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6
Stir the wild garlic through the risotto and check the seasoning. Divide between bowls and garnish with the morels and thyme sprigs
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Wild garlic and morel risotto

 
 

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