Wild garlic cream

200g wild garlic
3 chalots
200g cream
200g water
milk (to be on the safe side)
1 tbsp cumin
2 tbsp oil
salt, pepper

Risotto

2 chalottes
400g risotto rice
3 tbsp oil
125g white wine
1 L vegetable stock or chicken stock

Optional:

1/8 celery shimeji mushrooms or other small mushrooms.

Sauté the chalots without taking color. Grind or mortar the cumin. Add the cumin to the chalots and pour in the cream and water. Chop the wild garlic, add it and steam for 1-2 minutes with some salt and pepper. Now everything goes into the blender.

Heat the stock.

For the risotto, sauté the remaining chalots in oil, add the rice, stir until the rice is oiled and deglaze with white wine. Pour the stock little by little and add the wild garlic cream and parmesan just before the end of the cooking time.

Rub a few leaves of wild gar lic with oil on both sides, put them on a plate and then microwave them on medium heat for 2x2 minutes until crispy. Immediately place them on kitchen paper.

Serve the risotto topped with Parmesan cheese and the fried wild garlic leaves.

If you want to spice up the risotto a bit more:

Optional:

Roast the mushrooms in clarified butter.

Slice the celery with a peeler and deep fry in neutral oil. Drain it on paper towels.

Rub a few leaves of wild garlic with oil on both sides, put them on a plate and then microwave them on medium heat for 2x2 minutes until crispy. Immediately place them on kitchen paper.

Serve the risotto topped with the mushrooms, fried celery and the roasted leaves of wild garlic.