Wild garlic and morel risotto

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Packed with two of spring's star ingredients, Luke Holder's wild garlic and morel mushroom risotto recipe is a stunning example of seasonal cooking. If you can't get hold of wild garlic, substitute with a mixture of herbs of your choice.

First published in 2019

Ingredients

Metric

Imperial

Morel and wild garlic risotto

To serve

Method

1
To begin, add 50g of the butter to the pan and warm gently. Place the stock in a separate pan and heat up. Add the onions to the pan with the butter, season with salt and slowly cook for 9 minutes (without colour)
2
Add the diced morels and fry until golden. Stir in the rice and cook until translucent
  • 300g of carnaroli risotto rice
  • 150g of morels, (fresh) diced
3
Add about 150ml of hot stock to the rice at a time and continue to cook while constantly stirring the rice. Cook for around 18 minutes, until the rice tastes chewy and any chalkiness has disappeared. Remove from the heat
4
Add the remaining butter, Parmesan and olive oil to the risotto and keep stirring with purpose until all fat has incorporated evenly and the risotto flows like lava
5
Add a generous knob of butter to a hot pan. Once foaming, add the morels reserved for garnish and a few thyme sprigs and fry gently until the mushrooms are cooked through. Season with salt and pepper
6
Stir the wild garlic through the risotto and check the seasoning. Divide between bowls and garnish with the morels and thyme sprigs
First published in 2019

Luke Holder, chef director at Hartnett Holder & Co at Lime Wood, a five-star hotel in Hampshire, is a man well versed in provenance. He champions local, sustainable produce, creating cuisine that is simultaneously rustic and sumptuous.

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