Hosting a dinner party? Or perhaps just looking for a new dish to try in the kitchen? We’re sure you’ll love our Food Development Manager, Sam Collin’s delicious wild garlic, leek & guanciale risotto recipe.
‘Wild garlic has one of the longest seasons of the wild plants. The small, tender micro herb-like shoots start to appear from mid-February, with the plant reaching its full, leafy glory in late March. Around mid-April, the beautiful salad-enhancing star-shaped flowers blossom.‘ – BBC Good Food
INGREDIENTS
50g Guanciale
1 Onion
1 Clove of Garlic
200g Risotto Rice
500ml of Hot Stock
Half a Leek
3 Tablespoons of Wild Garlic Purée
50g Chopped Butter
20g Grated Parmesan
Toasted Breadcrumbs
Pinenuts
Chopped spring
(Image taken from Gardener’s World – https://www.gardenersworld.com/how-to/grow-plants/how-to-use-wild-garlic/)
TO MAKE YOUR RISOTTO
- Dice and cook your 50g of guanciale until crisp, reserving the fat to use later
- Finely chop 1 onion and 1 clove of garlic
- Pour the reserved fat into a pan and gently fry the chopped onion and garlic
- Add 200g of risotto rice into the pan and cook for a few minutes, stirring to coat the rice
- Slowly add 500ml of hot stock, a ladle at a time, until the rice has swollen and is nearly cooked
- Wash and chop half of your leek, and add to the pan alongside your cooked guanciale
- Add a few tablespoons of wild garlic purée (or a handful of chopped herbs)
Chef’s notes:
Streaky bacon can be used instead of guanciale
Sam Collins, Food Development Manager
Fancy a night off?
Let us host you. Settle in for top-quality beef from Aubrey Allen, Jimmy Butler’s free-range pork, or our delicious vegetarian wellington with all the glorious trimmings. Alongside top-quality seasonal vegetables, cripsy roast potatoes, and of course Yorkshire puddings.