Wild Garlic & Truffle Risotto

The Recipe

Wild Garlic & Truffle Risotto.

‘Wild foods need to be consumed in a way that best showcases their flavours, some of which can be intense. Wild edibles are not necessarily sweet or succulent as a lot of our cultivated vegetables, they can carry tannins and bitter notes that in nature make them more resilient plants. I like to think of these notes as giving complexity in a a similar way you find in wine.’ – George, the Estate forager.

Make the most of spring’s delicious wild garlic, by creating this Wild Garlic & Truffle Risotto recipe from the kitchen of Farm Shop Head Chef Ben Jupp using wild garlic foraged from the Estate by George, the Estate forager.

Did you enjoy making this recipe? Let us know by getting in touch or tagging @cowdrayestate on Instagram. View our other recipes here.

Interested in foraging? Find out more about foraging experiences on the Estate with George here.

Ingredients

2 tablespoons of Olive Oil
3 shallots (finely diced)
1 garlic clove (crushed)
125ml white wine
1 x packet of Forest Selection Dried Wild Mushrooms
45g Parmigiano Reggiano
2 x dessert spoons of mascarpone
100g wild garlic (chopped)
30g Truffle Hunter Black Truffle Slices
50g unsalted butter

Method

Pour 700ml of boiling water over the dried mushrooms and set aside. This is your stock.
In a heavy bottom saucepan, tip in the olive oil, shallots, crushed garlic and sweat down gently on a low heat for 5-10 minutes, until they have softened and look transparent.
Add the Risotto rice, mixing well and fry off for 2 minutes until the edges of the rice turn pale.
Add the wine to the pan and reduce down.
Pass the stock through a sieve, pour into the rice, and cook for approx. 15 minutes, stirring occasionally until all the stock has been absorbed.
To finish, add the butter, mascarpone, parmesan, half of your truffle slices, half your wild garlic and fold in gently.
Season to taste and garnish with the remaining wild garlic and truffle slices.