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Wild Garlic Risotto

Ingredients

  • 100g butter
  • 50g Sussex Gold rapeseed oil
  • 1 onion, finely diced
  • 3 cloves of garlic, crushed
  • 380g risotto rice
  • 1 litre of chicken stock or vegetable stock to keep vegetarian
  • 250g white wine
  • 200g-250g wild garlic, washed and chopped or buzzed in food processor
  • 150g Crottin de Chavignol goats cheese
  • Salt and pepper
  • Truffle oil

SERVES: 4 PREP TIME: 15 MINS COOK TIME: 45 MINS

Method

Sweat onions and the crushed garlic in oil and 25g butter until soft but not brown. Add white wine and reduce and then add the rice and coat in the wine reduction.
Turn heat down and start to add stock gentle one ladle at a time constantly stirring, this will force the starch out of the rice giving you the creamy texture. You do not want to boil the rice!

Once all stock absorbed its time to add the wild garlic (wild garlic can be vary in strength so add a bit at a time to suit your own taste)

Take risotto of the heat

Time to enrich your risotto with your goats cheese and butter by adding to the rice stirring as you go, this will make your risotto really creamy and the texture you are looking for is ‘dropping consistency’ this means that risotto will fall onto your plate and flatten out with a shake or two

Share out evenly onto 4 plates and serve with truffle oil and wild garlic flowers

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