Hello, young Padawan
Writing this title, I say to myself, it’s ok; Italians won’t blame me. On the one hand, because it will be cooked according to the rules of art, on the other hand, because we are neighbours, I would even say cousins—Savoy, an alpine region in the mountains of France, and Italy, are definitely friends for life. Mountain risotto, then. And no reblochon, this odious french cheese that so many strangers hate because of its strong odor, no problem, we love it for you, lol.
Today, we will cook a seasonal risotto with a well known plant to Savoyards, but not only: wild garlic. Popularized by some of our great chefs, such as Marc Veyrat or Yoann Conte, wild garlic is a subtle culinary ally with a delicate and refined taste.
Let’s go to delight ourselves in all simplicity.
From March to June, in our French or Western countryside reigns a magnificent plant having a huge success with its connoisseurs, wild garlic. If you’re wondering about the taste of wild garlic, it’s very simple: herbaceous with an exquisite garlic note.
Legend has it that this plant comes out of the ground at the same time as the bear from its cave and that he eats lots of it. This pretty plant will delight you raw in a salad, risotto, or pesto. Raw, like I said, to best keep his qualities. Yes, you will have understood, Dear Padawan, we are still on a superfood!
It is an extraordinary plant with vermifuge, purifying, and antifungal properties that care for your digestive activity and cardiac function. It considerably reduces the risk of arterial thrombosis in patients at risk. Wild garlic also increases the liver’s ability to detoxify carcinogens.
Rich in vitamin C, it finally protects cells from oxidative stress in the case of certain diseases and aging, thanks to its phenolic compounds, catalase, and peroxidase. As you will have understood, wild garlic is definitely your best friend!
Spring risotto with wild garlic.
For 2/3 servings
1 cup of Carnaroli or Arborio rice.
2 large handfuls of wild garlic (about 1.75 oz)
1/4 cup of grated Parmesan
4 cups of vegetable broth (water + 1 cube or powder of vegetable broth or homemade broth)
2 tbsp of olive oil
Voatsiperifery pepper from Madagascar
The salad of your choice (the character of the lamb’s lettuce or arugula will sublimate this risotto)
Mince the shallots. Prepare the vegetable broth (dilute your cube or your broth powder in boiling water, or, oh great luxury, heat your homemade one).
Mince the wild garlic to your liking. For my part, I mince the sections quite finely and the leaves more coarsely. Keep a few beautiful leaves for decoration. Set aside.
In a hot sauté pan, wok, or saucepan, brown the shallots in olive oil for 2-3 minutes over medium heat. Add the rice, then 1/3 of the broth after two minutes of cooking the rice when the grains are transparent. Leave to cook over low heat for about 10 minutes, then add more broth as soon as it has evaporated. Repeat until cooked al dente. Taste, season, and turn off the heat.
Remove from the heat. When the rice is no longer boiling, add the parmesan, stir, add a little broth if necessary. Add the wild garlic, delicately stir again, and add a little more broth if necessary, to have a nice consistency of risotto, meaning not too compact.
In your most beautiful soup plate (or stoneware casserole as in the photo, here is the link, ndlr), layout a bed of salad leaves of your choice; here, it was arugula. Add a few spoonfuls of this divine risotto and finish with wild garlic leaves for the artist’s final touch.
A Médoc wine, a Bordeaux, or even a Barolo from Piedmont will respond very well to the elegance of wild garlic to accompany this sublime risotto.
It only remains for me to wish you an excellent appetite and many good times to share with your loved ones. As for me, I’ll see you Thursday. Enjoy.