Bärenstark in den Frühling: Bärlauch-Risotto

Strong Start to Spring: Wild Garlic Risotto

A good risotto needs a proper base. In Italy, Nonna simply boils a whole chicken overnight for this.

For our risotto, simply use TrueBrodo chicken broth. For 300 g of risotto rice, you'll need a total of 3 glasses of liquid (a good 1.1 liters). The empty glass (380 ml) can be used as a measuring cup.

You can choose the ratio of chicken broth to water yourself:

  • 1 glass of broth + 2 glasses of water

  • 2 glasses of broth + 1 glass of water

  • Our favorite: 1.5 glasses of broth + 1.5 glasses of water

Add 4 teaspoons of TrueBrodo vegetable broth powder to taste. Alternatively, about 1 teaspoon of salt is also sufficient.

Fresh wild garlic is also added. There's so much of it in the woods right now! I used 300g, you could even use 600g, but of course also just 20g. It all depends. Wild garlic can be eaten wonderfully like spinach; it's very fine and extremely good for you. I recently heard that bears eat wild garlic after hibernation to regain their strength.

Wild Garlic Risotto

Ingredients (for 4 people):

  • TrueBrodo Chicken Broth (amount as desired)

  • Water (measured with the empty glass, top up to 3 glasses of total liquid)

  • 4 tsp TrueBrodo vegetable broth powder (or approx. 1 tsp salt)

  • 1 tbsp oil

  • 2 large onions, peeled and finely chopped

  • 300 g risotto rice (e.g., Carnaroli)

  • 2.5 dl dry white wine

  • Fresh wild garlic (we easily use 300g, adjust amount to taste)

  • 50 g cold butter

  • 50 g grated Sbrinz, Parmesan or another hard cheese

  • Freshly ground pepper

Preparation:

  1. Prepare the broth: Put the chicken broth and water (3 glasses in total) into a saucepan. Heat and stir in the vegetable broth powder (or salt). Keep hot.

  2. Prepare the wild garlic: Briefly blanch the fresh wild garlic in a sieve with boiling water. Immediately rinse with cold water. Important: Don't just drain the wild garlic, but squeeze it firmly with both hands until no more water comes out. It's stable and can handle it. This prevents a watery risotto. Then chop finely.

  3. Base: Heat oil in a wide pan. Sauté onions. Add rice and stir-fry until translucent.

  4. Deglaze: Pour in half of the wine and let it evaporate completely. Add the remaining wine and let it evaporate as well. This adds flavor.

  5. Cook: Gradually add the hot broth, stirring frequently, so that the rice is always just covered. Simmer for approx. 20 minutes until the rice is creamy and al dente.

  6. Finish: Remove the pan from the heat. Vigorously mix the wild garlic, butter, and cheese into the risotto. Season with pepper.

  7. Serve: Serve immediately on plates.

Enjoy your meal!