This wild garlic risotto highlights everything spring to me — spring greens popping up everywhere! And the appearance of fresh seasonal ingredients such as asparagus, rhubarb and bundles of wild garlic. I usually transform these tasty garlicy, oniony greens into a pesto, but this time I wanted to give them a try in a luscious risotto. A creamy wild garlic risotto made with goat cheese, a.k.a. “chèvre”. ‘Cause I felt like going all out here. And just to make things extra special, I topped it of with a drizzle of truffle oil.
Okay, truffle oil kinda makes things a little bit restaurant meal. But I just love the taste of it when combined wild garlic and chèvre. Every bite takes you a little bit to heaven and back again. Apropos, goat cheese. My favorite Schwabe who is anti-goat’s cheese, didn’t even realise there was chèvre in this dish. Had I told him, he would never have tried it, let alone enjoy it. Half way through, I shared my dark little secret. Too late, he was already fully loving it and I’m pretty sure he still doesn’t believe me. He devoured two whole portions.
This wild garlic risotto is a hearty meal in a bowl, but also a perfect match for grilled poultry or fish. Or even a side salad and some crusty bread. Want to enjoy even more spring flavors? Then top it off with some blanched green asparagus for even more good-for-you spring greens!
Wild Garlic Risotto
- 1 litre chicken broth (or vegetable broth)
- 1 tablespoon butter
- 2 tablespoon extra-virgin olive oil
- 2 shallots, finely diced
- 3 cloves of garlic, minced
- 2 3/4 cups arborio risotto rice (350 g)
- sea salt and freshly ground pepper, to taste
- 1 cup dry white wine (250 ml)
- 2 large handfuls wild garlic leaves, washed and finely chopped (ca. 150 g)
- 150 g chèvre / rindless goat cheese (I used Chavroux goat cheese)
- truffle oil, for serving (optional)
In a medium saucepan, bring the broth to a simmer over medium. Reduce the heat to low.
In a large skillet, heat the oil and butter medium to medium-high heat. Add the onions and the garlic and saute until soft, but not brown.
Add the rice; stir for 1 minute and season with salt and pepper. Add the wine and stir until almost evaporated, about 2 minutes.
Add the broth mixture, about 1 cup (250 ml) at a time, stirring between additions, until almost absorbed. This should take about 20 minutes for al dente risotto. Slowly adding hot broth to arborio rice helps release the starch, giving this wild garlic risotto a silky, creamy texture. The rice should not boil, so if needed reduce heat slightly.
Once all broth is absorbed and the rice is creamy, add the wild garlic and stir to combine. Cook for 1 to 2 more minutes, then add the goat cheese. Stir until well combined.
NOTE: The risotto should have a very creamy consistency. Free feel to add a little more butter if you would like some extra richness.
Serve onto 4 plates with a drizzle of truffle oil (if using). Enjoy!
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