Wild garlic scampi risotto

Ingredients for 2 servings:

• 200 g risotto rice
• 1 bunch of wild garlic
• 150 g scampi, peeled
• 600 ml vegetable stock
• 200 ml dry white wine
• 1 small onion(s), finely diced
• 1 tbsp butter
• 100 g bacon, sliced
• n. B. Salt and pepper, from the mill
• 2 tbsp oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Sauté the finely diced onion in the oil and add the rice. Sweat until translucent, stirring constantly, then deglaze with the white wine and reduce the heat. Gradually add the stock. Tip: It’s best to use a larger ladle and add the stock a little at a time. Let a ladleful boil away, stirring regularly to prevent it from burning. Then add another ladleful of stock. Repeat this process until the rice is al dente. Add more stock if necessary. Risotto takes a little longer, and you’ll need to be there the whole time. Now fry the bacon slices in a pan. Once crispy, remove and drain on kitchen paper. Then fry the scampi in the remaining fat. Set the pan aside. Wash the wild garlic, pat dry, and cut into small pieces. Don’t forget to stir the risotto in between. Once it’s al dente, add the scampi, wild garlic, and 1 tablespoon of butter. Stir and season with salt and pepper. Tear the bacon into small pieces and scatter them decoratively over the risotto. The dry white wine used for cooking goes well with this. Assuming it was a good one—one you enjoy.