Introduction
This is a classic risotto recipe, using wild garlic and morels. The morels can be replaced with other mushrooms, if necessary.
Ingredients
-1 litre vegetable stock
-1 onion, diced
-2 cloves garlic, minced
-1 bunch wild garlic, chopped
-200g morel mushrooms, sliced
-1 cup Arborio rice
-1/4 cup white wine
-3 tablespoons olive oil
-salt and pepper to taste
Method
1. In a large pot, heat the stock until it comes to a simmer.
2. In a separate pan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
3. Add the wild garlic and morel mushrooms, and cook for a few minutes more.
4. Add the rice, and cook until it is evenly coated with the oil.
5. Add the white wine, and cook until it is absorbed.
6. Add the stock, a ladleful at a time, and cook until the rice is tender and the liquid is absorbed. This will take about 20 minutes.
7. Season with salt and pepper to taste.
Description of the food
This risotto is creamy and flavorful, with a slight bitterness from the wild garlic. The morel mushrooms add a woodsy flavor and a meaty texture.
Potential changes & improvements
-If you don’t have wild garlic, you could use regular garlic.
-You could use any type of mushroom in this recipe.
-Add some green peas for extra color and flavor.
-Top with Parmesan cheese before serving.
What other food it works well with
This risotto goes well with a green salad and a glass of white wine.
Common Mistakes
-Not stirring the risotto frequently enough. It is important to stir the risotto often, in order to prevent the rice from sticking to the bottom of the pan and burning.
-Not adding enough liquid. The risotto should be creamy, not dry. If it starts to get too dry, add more stock, a little at a time.
-Not seasoning the risotto properly. The risotto should be well-seasoned with salt and pepper.
Nutritional Information
-Calories: 400
-Fat: 15g
-Saturated Fat: 2.5g
-Cholesterol: 0mg
-Sodium: 540mg
-Carbohydrates: 54g
-Fiber: 4g
-Sugar: 4g
-Protein: 8g
Allergens
-Garlic
-Mushrooms