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–+ servings
Elle

Wild Garlic Risotto

4.27 from 19 votes
A beautiful and delicious spring risotto recipe that is studded with flavor from the goat's cheese and wild garlic. Naturally gluten-free. If you want to make this a vegetarian dish, use vegetable broth or water instead of the chicken broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients
  

  • 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)

Instructions
 

  1. In a medium saucepan, bring the broth to a simmer over medium. Reduce the heat to low.
  2. 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.
  3. Add the rice; stir for 1 minute and season with salt and pepper. Add the wine and stir until almost evaporated, about 2 minutes.
  4. 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.
  5. 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.
  6. Serve onto 4 plates with a drizzle of truffle oil (if using). Enjoy!

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