Wild garlic and pea risotto
- 800ml vegetable, light chicken or fish stock
- 350g freshly podded peas
- 50ml olive oil
- 100g butter
- 2tsp finely chopped thyme
- 3 small shallots, finely chopped
- 350g arborio or carnaroli rice
- Maldon salt
- 1 glass dry white wine or Prosecco
- Handful wild-garlic leaves, large stalks removed, each leaf cut into 2 or 3 pieces (keep any blossoms for garnish)
- 90g freshly grated Parmesan
- Bring the stock to a simmer in a small pan and set aside. Blanch the peas for 1-2 minutes in boiling salted water, drain and set aside.
- Heat the olive oil and 25g of the butter in a large, heavy-based pan. Add the thyme and shallots, and cook over a medium heat, without colouring, for a few minutes. Add the rice and stir while the rice absorbs the oil. Season well with Maldon salt and freshly ground black pepper and continue to cook gently for a few minutes, stirring. Add the wine, stirring continually as the rice absorbs the liquid.
- Start to add the warm stock, little by little, gently shaking the pan to prevent the risotto sticking to the base. It should never be too soupy, but as soon as the risotto starts to look dry, a top-up of stock is required.
- After approximately 10-12 minutes, when almost all the stock has been incorporated, start to taste the rice to see if it is done. It should retain a slight bite but should not seem raw or crunchy.
- When the consistency is to your liking, add the peas, wild-garlic leaves and remaining stock, if required. As the leaves wilt (after a few seconds), remove from the heat, stir in the remaining 75g butter vigorously, then fold in half the Parmesan.
- Taste and pour into warmed bowls, scatter over the remaining Parmesan and finish with any garlic blossoms, or a few extra sprigs of thyme.