Wild herb risotto

Ingredients for 4 servings:

• 1 medium-sized onion(s), chopped
• 300 g rice for risotto
• 4 tbsp olive oil
• 200 ml dry white wine
• 2 handfuls of herbs (wild garlic, ground elder, dandelion, pimpernel)
• 2 bunches of chives
• ¾ liter vegetable broth, hot
• some salt and pepper
• dashes Worcestershire sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the onion in hot olive oil and brown lightly, add the rice and fry until translucent, deglaze with white wine, and continue cooking over medium heat. Stir the risotto frequently and gradually add the hot stock, ensuring all the liquid never evaporates. Depending on the type of rice, you may not use up all of the stock. About five minutes before the end of the cooking time (in my case, it was after 15 minutes; it depends on the type of rice, stove, and pot, so I can’t give an exact time), stir in the thoroughly washed, coarsely chopped wild herbs and reduce the heat. Allow the rice to finish simmering; it should still have some bite, and add the chives during the final basting. Season to taste with salt, pepper, and Worcestershire sauce, and serve. Goes well with pan-fried meat and fish.