John Myers
Wild Garlic Mushroom Risotto
The perfect wild garlic mushroom risotto recipe with a picture and simple step-by-step instructions.
- 1 small Onion red
- 1 Clove of garlic
- 1,5 tbsp Butter
- 0,5 bunch Wild garlic fresh
- 150 g Risotto rice
- 500 ml Vegetable broth hot
- 25 g Finely grated mountain cheese
- 200 g King oyster mushrooms
- Lime juice
- Pepper from the grinder
- Salt
- Peel the onion and garlic and cut into small cubes. Wash the wild garlic, pat dry and cut off the stalks. Put some leaves aside and cut the rest into large pieces.
- Sauté the onion and garlic in a saucepan in 1/2 tbsp butter until translucent. Add the rice and cook for 2 minutes. Gradually pour in the hot vegetable stock and simmer everything over a medium heat for about 20 minutes, stirring frequently. 5 minutes before the end of the cooking time, stir in the cheese, pieces of wild garlic and 1/2 tablespoon butter. Season the risotto with pepper and salt.
- In the meantime, clean the mushrooms and cut lengthways into slices. Heat the remaining butter 1 tablespoon in a pan, fry the mushrooms on all sides over a medium heat for about 5 minutes. Season with pepper, salt and a little lime juice. Arrange the risotto on preheated plates, garnish with mushrooms and wild garlic leaves and serve.
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