Winter was very, very long in Germany (climate change?!), but now Spring is here. Time for a Spring classic. Of course you call it also ramson.
Ingredients
250-300g Carnaroli rice (Aquarello)
1,2l vegetable or chicken broth
50-70g Bärlauch/wild garlic butter
40g Parmesan
1 shallot or onion
organic lemon peel (Amalfi lemon)
Bärlauch butter: 200g butter + 1 bunch Bärlauch/wild garlic
Preparation
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First mix butter with wild garlic in a food processor. You need only a part of it, the rest is for the freezer.
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Heat broth and chopp a shallot/onion
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Cook chopped shallot in olive oil in a big sauteuse or pot for 3-4min. on low heat.
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Add Risotto rice and cook it for 2-3min on medium heat
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Add white wine and reduce
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Now add laddle by laddle of hot broth for around 20-25min. Cook Risotto on low heat
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Then 5min before the end add chunks of Bärlauch/wild garlic butter and Parmesan cheese. Combine heavily.
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Add lid and turn off the heat. Let it rest for around 5min
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Serve Risotto with lemon peel on top. Very important!
