Wild garlic risotto
Risotto is a great vehicle for making the most of seasonal veg. Here, I use wild garlic; asparagus might come next, then tomato and herb, followed by wild mushrooms. At the farm, we make a zero-waste stock, keeping trimmings and peelings from vegetables like onions, celery, leeks, garlic, carrots (but not too much, to avoid it becoming too sweet), fennel, mushrooms, tomatoes and herbs.
Wines notes
Organically produced in Italy’s Marche region, La Monacesca’s Verdicchio di Matelica 2022 is a delightful accompaniment to these two dishes. The wine has hints of richness and salinity to complement the sourdough-brine character of the chicken, while its gentle acidity and aromas of Braeburn apples, spring blossom and lemon zest will all enhance the savoury flavours of the risotto (£20; winetradersshop.com).
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Bring the stock up to a simmer in a pan.
Step 2
Meanwhile, place a sauteuse or frying pan on medium heat and add the oil, then the onions and garlic. Sauté for 3-4 minutes, until the onions are translucent (this is known as the soffritto stage).
Step 3
Add the rice and stir for a minute or so to coat in the oil and leave until the kernels are toasted. Called the tostatura stage, this will help the rice to soak up the stock.
Step 4
Stir in the turmeric, and then the cider vinegar and allow it to bubble and reduce until it has almost completely evaporated.
Step 5
Immediately start adding the hot stock, a ladleful or two at a time. Stir constantly and add more stock only once the previous addition of stock has been incorporated. Continue in this way for around 25-30 minutes, until the rice is cooked to your liking – depending on how much bite in the rice you prefer.
Step 6
Add the wild garlic for the final 2-3 minutes of cooking. For the mantecatura stage, turn off the heat and add the butter and the Grana Padano cheese along with 3tsp sea salt and some freshly ground black pepper. Without stirring, cover the pan and leave for a minute or two.
Step 7
When ready to serve, remove the lid and stir the risotto with a wooden spoon until glossy. Adjust the seasoning to taste.
