Risotto is always something that intimidates me - thinking that to perfect it is an impossible feat.
But having married an Italian, I thought of using this to motivate me in finally facing my fear.
And learn the art of making Risotto.
Wild garlic (bärlauch in German) is in season here, and so E thought of using this as the star of the show.
With the help of my mother in law, I had my Risotto 101 one spring evening.
As always - the secret to making good food is love and patience.
The positive and loving feeling we feel is captured by what we cook.
And just like achieving anything great in life, patience is also key here.
For example, pouring the broth a bit at a time is critical.
Versus having all at one go which will result to "arroz con caldo".
I am excited to get better at this - Risotto Milanese is next on my list.
But for now, I am pretty happy with my first attempt at learning this.
And hope you do too!
What you need...
100 grams Wild Garlic
2 tbsp Pine Nuts (roasted)
40-50 grams Parmigiano Reggiano
1/2 Lemon (juiced)
1 Shallot (roughly chopped)
1/2 - 1 cup Vegetable / Meat Broth
220 grams Risotto Rice
White Wine (a splash)
2 tbsp Butter
2-3 tbsp Parmigiano Reggiano
a handful Wild Garlic
What to do...
In a food processor, blitz the wild garlic, pine nuts, Parmigiano Reggiano, lemon juice, olive oil and salt. Adjust the ingredients according to taste. For example, when it tastes too "pine nutty", then adjust the lemon and cheese. The longer it is blended, the lighter will be the color and the better it tastes.
Over low heat, fry the shallot and olive oil. Add the risotto rice and a splash of wine. When it evaporates (and the rice starts to stick to the pan), add a little broth. Key is to continuously add a little bit and stir.
Do NOT pour at one go, or you will end up with a soup.
Do this for the next 15-20 minutes.
Once it looks creamy (not soup-y), add the pesto to your liking.
You may not need to use the entire amount (keep the rest in a jar for pasta the next day). It is critical not to maintain the green color of the pesto and not to overcook it.
Turn off the fire.
Add the butter ad rest of Parmigiano Reggiano, and adjust to your liking.
Finally, add the fresh wild garlic. And immediate serve.
Just like with pasta, risotto never waits for the guests.
Instead, we should wait for the risotto, ie it is to be eaten as soon as it is served.