I used a mix of wild and basmati rice and prepared a risotto with wild garlic pesto and homemade extra virgin olive oil.
This recipe is my contribution to Hive Top Chef! competition.
Ingredients for risotto:
- 250 g of wild and basmati rice mix
- 2 tablespoons of olive oil
- ¼ teaspoon of kosher salt
- 1 dl of dry white wine
- 800 ml of vegetable stock
Ingredients for wild garlic pesto:
- 100 g of wild garlic leaves
- ½ teaspoon of apple cider vinegar
- 0.5 ml of extra virgin olive oil
- ⅓ teaspoon of kosher salt
Preparation:
- First prepare the pesto. Pick up some wild garlic leaves. Be careful with that, not to pick up any toxic plants with it.
- Roughly chop the leaves.
Put them in a blender and add a splash of apple cider vinegar. Don't turn it into a paste, but rather just pulse it a few times. - Scrape it out of the blender and prepare a small jar.
Put a layer of chopped wild garlic in a jar, sprinkle with kosher salt and pour some olive oil over it.
Continue to layer it like that until the jar is full.
Slightly press it with a spoon on the top, to release air bubbles.
Place it in a fridge for at least 1 hour before serving, that the flavors combine.
- Wash the rice with a lot of water, until the water gets clear. Drain it well.
- Place vegetable stock in a saucepan and bring to a boil.
- Heat up 2 tablespoons of olive oil and add drained rice.
Sprinkle it with kosher salt and cook at low temperature for about four minutes. Mix with a wooden spoon, to prevent rice from sticking to the bottom of the pot.
- Add dry white wine and cook it at low temperature, for another few minutes for the wine to completely evaporate.
Instead of wine you can use a splash of your favorite vinegar or lemon juice. - When the wine is completely evaporated, add boiling vegetable stock. Simmer at very low heat for about 20-30 minutes, depending on the variety of rice you have.
When the rice is done (it should be slightly hard inside), cover it with a lid and let it sit for 15 minutes before serving.
