Risotto with Wild Garlic

Ingredients

• 100 g Sugar snap peas
• Salad salt
• 120 g wild garlic
• 2 stems sage
• 1 Organic Orange
• 1 bunch spring onions
• 2 tbsp olive oil
• 250 g Arborio rice
• 800 ml vegetable broth (approx.)
• 8 pre-cooked scallops (ready to use)
• Pepper
• 60 g butter (4 tbsp)
• 80 g Gruyère cheese (45% fat in whole milk)
• 1 handful dandelion blossoms

Instructions

1. 1.

   Clean, wash sugar snap peas and blanch in boiling salted water for 2 minutes, shock in ice water, drain and cut in half. Wash wild garlic and sage, pat dry, remove leaves and roughly chop both. Set aside a handful of wild garlic.

2. 2.

   Trim spring onions, wash and slice into rings; set aside green parts. Heat oil in a pot. Sauté onion rings for 2 minutes over medium heat.

3. 3.

   Add rice and sauté for 2 minutes. Deglaze with 50 ml broth and stir until liquid is absorbed. Gradually add remaining broth while stirring, letting the rice absorb each addition; cook on low heat for 18–20 minutes in an open pot.

4. 4.

   Meanwhile, peel orange hot, grate dry zest, and squeeze juice. Pat scallops dry, season with salt and pepper. Melt 2 tbsp butter in a pan. Brown scallops on both sides for 1 minute each over medium heat. Deglaze with orange juice, add zest, and reduce for 3 minutes.

5. 5.

   Grate cheese, mix into the risotto with remaining butter, green onion parts, wild garlic, and sage; season with salt and pepper. Plate risotto and scallops, drizzle with orange sauce, and garnish with dandelion blossoms and reserved wild garlic.