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Risotto with wild garlic (traditional method & Thermomix)

Prep Time 15 min mins
Cook Time 20 min mins
Total Time 35 mins
Racing: , , ,
Difficulty: intermediate
Servings: 4
Description

Bear's garlic is in season now, and it's the perfect time to make this delicious risotto. Bear's garlic, an ancient plant used since the Celts and Germanic peoples, has always been appreciated for its delicate flavour and medicinal properties. Traces of it have even been found in Neolithic dwellings! Its subtle fragrance of garlic and fresh herbs goes perfectly with the creaminess of a good Italian risotto. This dish can be served as a vegetarian main course or as a refined accompaniment to a simple green salad.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • Ingredients for 4 as a main course or 6 as a starter
  • 30 g wild garlic
  • 40 g of butter (at room temperature)
  • salt
  • pepper
  • 90 g of Parmigiano Reggiano or pecorino romano
  • 2 onions (diced)
  • 1 pod garlic (finely chopped)
  • 2 tbsp. olive oil
  • 320 g of Arborio rice
  • 150 ml white wine
  • 730 ml water
  • 1 cube vegetable stock
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation (traditional method)
    1. Wash, dry and finely chop the wild garlic. Mix with the soft butter and set aside.
    2. Heat the water with the stock cube in a saucepan.
    3. In a large frying pan, fry the onions and garlic in the olive oil.
    4. Add the rice and stir for 1 minute, until translucent.
    5. Deglaze with the white wine and allow to evaporate.
    6. Pour in the hot stock a little at a time, waiting for the liquid to be absorbed before each addition, and stirring regularly (about 18-20 minutes cooking time).
    7. Remove from the heat and stir in the grated Parmesan and the wild garlic butter. Season with salt and pepper.
    8. Serve immediately with a green salad.

    THERMOMIX® METHOD
    Preparation (Thermomix)
    1. Grate the Parmesan 10 sec / speed 10, then set aside.
    2. Place the wild garlic and butter in the bowl and blend for 5 seconds on speed 10. Set aside.
    3. Add the onion and garlic to the bowl and chop for 5 seconds on speed 5. Scrape down the sides, then add the oil and fry for 3 mins / 120°C / speed 1.
    4. Add the rice and cook for 3 mins / 120 °C / reverse / speed 1, without the measuring cup.
    5. Add the white wine and continue cooking for 1 min / 100 °C / reverse / speed 1, without the measuring cup.
    6. Add the water and stock cube, then cook for 13 min / 100 °C / reverse / speed 1, without the measuring cup.
    7. Leave the risotto to rest in the bowl for 5 mins, add the grated Parmesan and wild garlic butter, then gently mix with a spatula...
Read it online: https://auxdelicesdecaroline.com/en/recipe/risotto-a-lail-des-ours-methode-traditionnelle-thermomix/