Restaurant 1861

Fine food worth the extra mile!

Wild garlic risotto


350g of arborio rice
150g of washed, finely chopped wild garlic leaves
150g of rindless goat’s cheese
1L of vegetable stock
250ml of dry white wine
1 tbsp of butter
2 finely diced shallots
2 tbsp of extra-virgin olive oil
3 cloves of minced garlic
Sea salt and freshly ground pepper
A dash of truffle oil

Simmer the stock in a medium pan then reduce to a low heat. Put the oil and butter into a larger pan or skillet and heat on a medium to high heat. Add the onions and garlic and sauté until translucent (not brown). Add the rice and stir for a minute, then season with salt and pepper to taste. Pour in the wine and stir until it is almost evaporated, then add the stock slowly, stirring between each time you add more. Do this until the stock is almost absorbed (around 20 to 25 minutes). Don’t let the rice boil.

Once all the stock is absorbed and the rice is creamy, add the wild garlic and stir. Cook for two more minutes, then add the goat’s cheese. Stir until it is combined well. You can also add more butter here to make it even more creamy. Serve with a drizzle of truffle oil. This recipe makes four portions.