Green Risotto
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the pesto
- 1 ½ cups Ramsons (wild garlic, Allium ursinum)
- 2 Tbsps shaved Parmesan
- 1 Tbsp toasted Almond flour
- 1 clove garlic cloves (small, sliced)
- ¼ cup olive oil
- ¼ cup brown butter
- freshly ground peppers
- 2 tsps lemon juice
- For the risotto
- 1 onion
- 1 Tbsp olive oil
- 1 ¾ cups Risotto
- 1 bay leaf
- ⅜ cup white wine
- 3 cups hot chicken stock
- salt
- cayenne pepper
- 2 Tbsps shaved Parmesan
- ramp (or wild garlic leaves)
Preparation steps
1.
Wash and sort the ramsons and shake dry, then puree with the Parmesan, almonds, garlic, olive oil and brown butter. Season with salt and pepper and add lemon juice to taste.
2.
For the risotto, peel and dice the onion. Heat the olive oil in a wide pan and sweat the onion until translucent. Add the rice and sweat until the rice grains are translucent. Then add the bay leaf and white wine and cook until the wine has evaporated. Add a little of the chicken stock and stir over a low heat until the stock has been absorbed. Add more stock and continue in this way, stirring frequently and adding more stock when the last addition has been absorbed, until the rice is soft but retains a little bite. It will take 15 - 20 minutes.
3.
Season the risotto with salt and cayenne pepper. Add approximately 4 tbsp pesto (or to taste) and scatter with Parmesan shavings. Serve garnished with ramsons leaves.
