Wild garlic risotto

As soon as the recipe dropped out of the freebie bag of wild garlic that came with our veg box last week I couldn't wait to make wild garlic risotto. However, we have been out a lot recently, and eventually the only night that presented itself I had to go to work drinks first. Risotto isn't an instant when you get home dish, so R volunteered to do the cooking.

He hadn't made risotto before, and was amazed at how easy it was.

Small onion
Two cloves of garlic
125g risotto rice (we used arborio)
Glug of olive oil
Small knob of butter
Large handful of wild garlic, roughly chopped
Small glass white wine (125ml)
About 1pt stock (not sure what ours was as the label had fallen off, but probably chicken!)
Small handful of freshly grated parmesan

Finely chop the onion and garlic, and cook gently for about 10 minutes in the olive oil and butter until soft but not coloured. Add the rice and stir until coated in oil. Pour in the wine, and stir until it is absorbed. Then add the stock, a ladleful at a time, stirring gently until it is absorbed before adding the next ladle. Start to taste it when it looks done. The amount of stock needed can vary. When still a bit al dente add the wild garlic. Once the last stock has been absorbed add the cheese and stir, before serving on warm plates.

The garlic flavour in this risotto was subtle and delicious, and I think this was perfect spring comfort food.