Wild Garlic Risotto

Ingredients

• 2 shallots
• 20 g butter (2 tsp)
• 250 g Arborio rice
• 100 ml apple juice
• 750 ml hot vegetable broth
• 40 g wild garlic (1 handful)
• 50 g Parmesan cheese (1 piece)
• Salt
• Pepper

Instructions

1. 1.

   Peel the shallots and dice them finely.

2. 2.

   Heat 1 tsp of butter in a pot. Sauté the shallots over medium heat until translucent. Reduce heat, add the rice and sauté until translucent. Pour in the apple juice and stir until almost fully absorbed.

3. 3.

   Add a splash of broth and simmer over low heat, stirring constantly, until the rice has absorbed the liquid. Repeat by adding more broth and stirring continuously until the broth is nearly evaporated. Continue this process until the rice is cooked and all broth is used (about 30 minutes).

4. 4.

   Meanwhile, wash the wild garlic, shake off excess water, and finely chop all but four leaves for garnish. Grate 30 g of Parmesan.

5. 5.

   Add the remaining butter, chopped wild garlic, and grated Parmesan to the risotto, seasoning with salt and pepper. Divide the risotto onto four plates, sprinkle the remaining Parmesan over the top, and garnish with the leftover wild garlic leaves.