Summary

Ingredients

• 1 small shallot (s)
• 200 g rice (risotto rice)
• 100 ml white wine
• 1 liter meat broth, warmed
• 1 bunch wild garlic
• 80 g oat cream cheese
• 40 g parmesan or pecorino cheese
• 40 g butter

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Instructions

1. Dice the shallot and let it soften in a little butter. Add risotto and fry until lightly translucent. Deglaze with the white wine and let it boil down. Salt lightly. Gradually add the broth, stirring constantly, and simmer until the rice is cooked through and creamy, but still firm to the bite. Fold in the goat cheese and season with salt and pepper.
2. Finally stir in the grated Parmesan or Pecorino cheese, butter and the finely chopped wild garlic. Let it steep for a few minutes.