Recipe for wild garlic risotto

Preperation

1. Gently sweat the risotto rice in a pot over medium heat with a little olive oil, salt and the finely diced shallots.
2. Deglaze with the white wine, then keep adding the vegetable stock until the rice has reached the desired consistency.
3. Wash the wild garlic, pluck off the leaves, blanch and finely blend.
4. Add the finished wild garlic puree to the risotto, then round off with Parmesan, the butter and freshly ground pepper.
5. For the egg, cook the eggs for 50 minutes at exactly 64 degrees, then peel the eggs and carefully separate the yolk from the white.
6. Place the yolk on top of the risotto, drizzle a little tomato oil over it and slice the Belper bulb freshly over the top.

Have fun trying out!