Wet and wild garlic risotto recipe

Three kinds of garlic in a meltingly gorgeous risotto

1 knob butter.1 tbsp olive oil.3 bulbs wet garlic, sliced thinly
2 cloves elephant garlic, peeled and finely chopped
1 small onion, peeled and finely chopped
250g risotto rice (arborio).Salt and pepper
A splash of white wine or vermouth
1 litre hot vegetable or chicken stock
1 large handful wild garlic leaves, washed and roughly chopped
30g butter
50g Parmesan, finely grated, plus extra for serving
Wild garlic flowers, to garnish (optional)

Gently heat a large cooking pot, add the knob of butter and oil, and gently sweat the wet garlic, normal garlic and the onion for about 10 minutes without letting it colour. Add the rice, turn up the heat and cook, stirring, until the rice is coated with the garlicky onion mix. Season, add the wine and stir until it has been absorbed.

Add enough stock just to cover the rice, stir and turn down the heat. Maintain the rice at a gentle simmer and stir until the stock has been absorbed. Repeat, adding stock and stirring, for 10 minutes. Add the wild garlic leaves, stir into the rice and continue adding more stock as before.

After five minutes more, when the rice is just cooked but still has some bite, remove from the heat and stir in the butter and cheese. Season, and serve topped with a sprinkling of extra cheese and some wild garlic flowers, if the fancy takes you.

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