Wild Garlic Risotto with Dried Tomatoes
Wild garlic risotto with dried tomatoes is a recipe featuring fresh ingredients from the risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 onions
- 30 g dried tomatoes (without oil)
- 60 g Butter
- 120 g arborio rice
- 150 ml white wine
- 400 ml veal stock
- Salt
- Pepper
- 1 bunch Wild garlic
- 30 g grated Parmesan
- 30 g shaved Parmesan
Instructions
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1.
Peel and finely dice the onions; slice the dried tomatoes into strips. Sauté both in 30 g melted butter until translucent. Add the rice, stirring to coat, then deglaze with white wine and let it reduce slightly.
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2.
Bring the stock to a boil, season with salt and pepper. Gradually add the stock to the rice, stirring constantly, allowing each addition to be fully absorbed before adding more. The rice should not clump together.
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3.
Meanwhile, wash, dry, and finely slice the wild garlic. About five minutes before the risotto finishes cooking, stir in the grated Parmesan and remaining butter. Taste, plate on bowls, and sprinkle with shaved Parmesan before serving.
