The ramson (Allium ursinum, wild garlic, bear's leek, B?rlauch, ail des
ours, erba orsina etc.) season has started here. "Wet" garlic is also
widely available.
So, a risotto with three kinds of garlic was a part of last night's
dinner. The recipe is from
.
Notes: Ramsons should be cooked very briefly, if at all, lest they lose
much of their taste and aroma. Ramsons are native to Europe and Asia,
but not to America and are unlikely to be available there. From what I
gather, ramps (Allium tricoccum), which are native to America, will
probably provide an adequate substitution.
I used Acquerello Carnaroli rice, white wine (not vermouth), chicken
stock, and pecorino romano (not parmesan). I added the ramsons (cut
into a chiffonade, not "chopped roughly") at the very end, together with
the butter and the cheese; cooking ramsons for much longer than a few
minutes will destroy their taste.
This was a very good dish, but maybe making it with just ramsons - or
perhaps even better, with ramson pesto - omitting the garlic, would have
been even better.
Victor
Wet and wild garlic risotto recipe
Three kinds of garlic in a meltingly gorgeous risotto
Jane Baxter's wet and wild garlic risotto
Cooking time: around 25 mins depending on your rice
Serves: 2-3 as a main course, 4 as a side
1 knob butter
1 tbsp olive oil
3 bulbs wet garlic, sliced thinly
2 cloves garlic, peeled and finely chopped
1 small onion, peeled and finely chopped
250g risotto rice (arborio)
Salt and pepper
A splash of white wine or vermouth
1 litre hot vegetable or chicken stock
1 large handful wild garlic leaves, washed and roughly chopped
30g butter
50g Parmesan, finely grated, plus extra for serving
Wild garlic flowers, to garnish (optional)
Gently heat a large cooking pot, add the knob of butter and oil, and
gently sweat the wet garlic, normal garlic and the onion for about 10
minutes without letting it colour. Add the rice, turn up the heat and
cook, stirring, until the rice is coated with the garlicky onion mix.
Season, add the wine and stir until it has been absorbed.
Add enough stock just to cover the rice, stir and turn down the heat.
Maintain the rice at a gentle simmer and stir until the stock has been
absorbed. Repeat, adding stock and stirring, for 10 minutes. Add the
wild garlic leaves, stir into the rice and continue adding more stock as
before.
After five minutes more, when the rice is just cooked but still has some
bite, remove from the heat and stir in the butter and cheese. Season,
and serve topped with a sprinkling of extra cheese and some wild garlic
flowers, if the fancy takes you.
-- Jane Baxter is head chef of the award-winning Riverford Field Kitchen
in Devon
ours, erba orsina etc.) season has started here. "Wet" garlic is also
widely available.
So, a risotto with three kinds of garlic was a part of last night's
dinner. The recipe is from
.
Notes: Ramsons should be cooked very briefly, if at all, lest they lose
much of their taste and aroma. Ramsons are native to Europe and Asia,
but not to America and are unlikely to be available there. From what I
gather, ramps (Allium tricoccum), which are native to America, will
probably provide an adequate substitution.
I used Acquerello Carnaroli rice, white wine (not vermouth), chicken
stock, and pecorino romano (not parmesan). I added the ramsons (cut
into a chiffonade, not "chopped roughly") at the very end, together with
the butter and the cheese; cooking ramsons for much longer than a few
minutes will destroy their taste.
This was a very good dish, but maybe making it with just ramsons - or
perhaps even better, with ramson pesto - omitting the garlic, would have
been even better.
Victor
Wet and wild garlic risotto recipe
Three kinds of garlic in a meltingly gorgeous risotto
Jane Baxter's wet and wild garlic risotto
Cooking time: around 25 mins depending on your rice
Serves: 2-3 as a main course, 4 as a side
1 knob butter
1 tbsp olive oil
3 bulbs wet garlic, sliced thinly
2 cloves garlic, peeled and finely chopped
1 small onion, peeled and finely chopped
250g risotto rice (arborio)
Salt and pepper
A splash of white wine or vermouth
1 litre hot vegetable or chicken stock
1 large handful wild garlic leaves, washed and roughly chopped
30g butter
50g Parmesan, finely grated, plus extra for serving
Wild garlic flowers, to garnish (optional)
Gently heat a large cooking pot, add the knob of butter and oil, and
gently sweat the wet garlic, normal garlic and the onion for about 10
minutes without letting it colour. Add the rice, turn up the heat and
cook, stirring, until the rice is coated with the garlicky onion mix.
Season, add the wine and stir until it has been absorbed.
Add enough stock just to cover the rice, stir and turn down the heat.
Maintain the rice at a gentle simmer and stir until the stock has been
absorbed. Repeat, adding stock and stirring, for 10 minutes. Add the
wild garlic leaves, stir into the rice and continue adding more stock as
before.
After five minutes more, when the rice is just cooked but still has some
bite, remove from the heat and stir in the butter and cheese. Season,
and serve topped with a sprinkling of extra cheese and some wild garlic
flowers, if the fancy takes you.
-- Jane Baxter is head chef of the award-winning Riverford Field Kitchen
in Devon