The classic risotto is presented here in a green version with wild garlic and peas, which not only gives a beautiful colour but also a fresh flavour compared to a traditional risotto. The recipe is published in collaboration with Christian F. B. Puglisi, who is a restaurateur and runs Mirabelle and Bæst in Copenhagen.
Many believe that you need to add stock gradually when making risotto, but that's not actually necessary—watch the video and get Christian Puglisi’s tip on how to ensure perfectly cooked rice and the right consistency without adding stock bit by bit.
See the recipe in Danish here
Ingredients
Serves 2
1.2 L chicken stock
115 g wild garlic *
1 onion
2 cloves of garlic
235 g risotto rice
90 ml white wine
90 g thawed peas
50 g parmesan + extra for serving
1 tbsp clarified butter
Salt
* If you don't have access to wild garlic, you can use spinach, possibly mixed with herbs like parsley and basil
Instructions
Wild garlic and pea purée
Bring your chicken stock to the boil.
Once the stock is boiling, blanch the wild garlic until tender—reserve a small amount of fresh wild garlic for serving. Remove the wild garlic and place it in ice water until cooled.
Squeeze the wild garlic free from water and blend with 40 g peas into a smooth purée.
Risotto
Peel and finely chop the onion and garlic.
Heat a pan over low/medium heat. Once the pan is hot, add the clarified butter, followed by the onion and garlic. Let it cook over low heat.
Once the onions are soft, add the risotto rice. Cook over medium heat for a few minutes until the rice is glossy.
Add the white wine and cook until the wine has evaporated.
Add 80% of your stock, stir briefly, and set a timer for 12 minutes.
While the risotto is cooking, finely grate the parmesan.
After 12 minutes, check the rice's texture and adjust the consistency with the remaining stock.
Add the wild garlic purée and the remaining 50 g of peas.
Stir in the parmesan and season with salt to taste.
Garnish with fresh wild garlic and grated parmesan.
