Turnip and wild garlic risotto with saffron

Ingredients for 4 servings:

• 350 g short grain rice or risotto rice
• 3 turnips, depending on size
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• some olive oil
• some butter
• 0.12 liters of white wine
• 1 liter vegetable broth or water
• 1 g saffron threads
• 1 bunch of wild garlic (approx. 50 g)
• salt and pepper
• e.g. Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

tasty spring dish

Put a pot of water (or stock, if you prefer) on the stovetop and bring to a boil. In the meantime, peel the onion and garlic, dice the onion, and thinly slice the garlic. Wash and dice the turnips. In a separate pot, heat a little olive oil and sauté the onion and garlic until translucent. Add the rice and turnips and sauté briefly, deglaze with the white wine, and reduce. Gradually add the hot water to the risotto, a ladle at a time, and reduce it continuously (this will make the risotto nice and creamy). Keep an eye on the risotto and stir it occasionally, as it burns easily! Season the risotto with salt and pepper. Grind the saffron threads and dissolve them in a little warm water until the water turns yellow. Wash the wild garlic and cut it into fine strips. When the rice is cooked but still has a bite (follow the instructions on the package), remove the pot from the heat. If the rice is already too dry and not creamy enough, add about half a ladle of boiling water and stir. Stir the saffron threads with the soaking water, the wild garlic strips, a knob of butter, and Parmesan cheese into the risotto, if desired. Season with salt and pepper and serve immediately.