I placed the garlic in a glass of water. It looked so pretty on the windowsill.
Ever since seeing wild garlic in a cookbook last year I have been waiting for spring to arrive so that I could pick some up. It’s not easy to come by. The supermarket doesn’t do it but thankfully a trip to Borough Market had bountiful bouquets of the fragrant leaves and flowers.
Risotto seemed like an ideal way to use it. Nothing too fancy, but it would go perfectly with dinner and highlight the delicateness of the garlic.
Wild garlic is just leaves and flowers, no bulb or cloves. To me, it tastes like a mix between garlic and spring onions. Although mild in taste compared with eating a raw garlic clove, there is no getting away from that fact that it is garlic!
Wild Garlic Risotto
1 cup of risotto rice
1 medium white onion diced
1 tbs olive oil
1 pint of vegetable stock
1tbs mascarpone cheese
6 wild garlic leaves sliced thinly
Cook the onion in the butter and oil until softened on medium heat. Add the rice and stir so that the rice is coated in the oil. Add half a cup of stock and stir into the rice until absorbed. Continue until you have used all of the stock. Cook the rice until it is al-dente. You don’t want it like mush but still with a bit of a bite. Season. Stir in the tablespoon of mascarpone and then the garlic leaves. Serve.
Burgers, Jersey Royal potatoes and tomato salad worked wonderfully with the risotto.