Wild garlic risotto

Ingredients for 2 servings:

• 200 g rice (Arborio)
• 1 onion(s), finely chopped
• 2 shallots, finely chopped
• ¼ liter white wine
• 1 liter chicken broth, instant is fine
• 1 bag of saffron
• 50 g wild garlic (about a handful), cut into fine strips
• 3 tbsp oil (olive oil)
• 20 g butter
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

In a saucepan with a rounded bottom, sauté the onion and shallots. When they are translucent, add the rice and sauté until translucent. Deglaze with the white wine. Stir. When most of the liquid has been absorbed, add a little stock and continue stirring until it is also absorbed. Continue this process (it takes time!) until the rice is cooked (it may still have a tiny, chewy core in the middle, but it should have a creamy consistency). Add the saffron and Parmesan cheese, as well as the wild garlic (let it collapse just briefly), melt the butter over it, and serve. Serves 2 as a main course or 4-6 as a starter. Stir the rice constantly while it cooks and never leave it alone!