Recipe for wild garlic risotto
Are you still looking for a spring-fresh recipe? Then this delicious wild garlic risotto is just the thing for you.
Recipe for 2 people
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150g Aquarello risotto
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2 pieces of shallots
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100g parmesan
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25g butter
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White wine
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Olive oil
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Salt
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Pepper
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Tomato oil
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2 organic eggs
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50g Fresh wild garlic
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10g Belper bulb
Preperation
- Gently sweat the risotto rice in a pot over medium heat with a little olive oil, salt and the finely diced shallots.
- Deglaze with the white wine, then keep adding the vegetable stock until the rice has reached the desired consistency.
- Wash the wild garlic, pluck off the leaves, blanch and finely blend.
- Add the finished wild garlic puree to the risotto, then round off with Parmesan, the butter and freshly ground pepper.
- 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.
- 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!