Wild garlic risotto

Ingredients for 4 servings:

• 160 g risotto rice (e.g. Arborio)
• 30 g shallot(s)
• 80 ml white wine
• 800 ml meat broth
• 30 g goat’s cheese
• 30 g Parmesan, grated
• 30 g butter
• ½ bunch wild garlic, finely chopped
• 200 g asparagus, green, sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with goat cheese and green asparagus

Peel and dice the shallot, and sauté in a little butter. Add the risotto rice and cook until translucent. Deglaze with white wine and reduce. Lightly season with salt. Gradually add the stock, stirring gently constantly, and cook for 15-20 minutes, until the rice is tender. Three minutes before the end of cooking, add the green asparagus, cut into 5 mm thin slices. Season with salt and pepper. Finally, stir in the grated Parmesan, goat cheese, butter, and finely chopped wild garlic. Let it simmer for a while, then serve in deep plates. Serves 2 as a main course or 4 as a side dish.