John Myers
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Wild Garlic Risotto with Oven Tomatoes
The perfect wild garlic risotto with oven tomatoes recipe with a picture and simple step-by-step instructions.
Oven tomatoes
- 250 g Vine tomatoes
- 2 tbsp Olive oil
- 1 Garlic clove, finely grated
- Salt
- 1 pinch Sugar
- Pepper
wild garlic risotto
- 75 g Butter
- 50 g Wild garlic fresh
- 1 Shallot, finely diced
- 100 ml White wine
- 150 g Aborio rice
- 500 ml Vegetable stock, hot
- 2 tbsp Freshly grated Parmesan
- Pepper
- Salt
- Olive oil
Oven tomatoes
- Mix the olive oil with the grated garlic, salt, sugar and pepper. Put the vine tomatoes in an ovenproof dish, mix with the oil and then simmer in an oven preheated to 130 degrees.
wild garlic risotto
- Melt the butter and cut the wild garlic into small pieces and add to the melted butter, purée finely with the magic wand and then chill (preferably in the refrigerator).
- Heat some olive oil in a saucepan and then fry the finely diced shallots in it until translucent, then add the Aborio rice and roast for a few minutes and then deglaze with the white wine (now everything continues on the lowest heat). Let the white wine reduce almost completely.
- Then add the hot vegetable broth, enough to just cover the rice. It is important that the broth is hot so that the cooking process is not interrupted. And now stir the risotto every now and then and keep adding the vegetable stock. This takes a maximum of 18 minutes – then the rice should be nice and musky, but still have a light bite.
- Now fold in the wild garlic butter and the Parmesan and season with salt and pepper. Put the lid on the pot and take it off the stove and let it steep for about 2 – 3 minutes.
finish
- Arrange the risotto on a plate and pour the braised tomatoes over it and, if necessary, sprinkle with grated Parmesan.
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