Wild garlic risotto

Wash and slice ca 15 leaves of wild garlic into stripes. Saute one finely chopped onion in butter and add half a cup of rice per person. Stir for 2 minutes over medium heat then add 3 cups of beef stock. Let simmer for ca 15 minutes until the rice is done but still has a good bite. Always take care that the rice is gently covered with stock while cooking (you will need approx 1l of stock), keep string, and add salt and pepper. In the final stage adds half a glass of dry white wine (you can also add it before pouring in the stock), the wild garlic, a handful of grated parmesan cheese, and a few good knobs of butter.

Happy boatcooking! 💙