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  • Writer's pictureLucie Ellis

29. Wild Garlic Risotto & Chorizo Crumbs

We forgot to take anything out of the freezer for dinner so went for the risotto fall back, pimped with crispy little bits of chorizo and its oil. Picking wild garlic on the way back from our weekly food shop so we’ve always got a supply, and it would be desperate times if I didn’t have any chorizo knocking about! A rough recipe below if you want one otherwise make a nice loose white risotto and stir through a big handful of chopped garlic leaves a few minutes before the end. Remove the skin from a couple of soft cooking chorizo and fry it over a gentle heat for 5 minutes or so breaking it up with the back of a spoon, then scatter over the top of the risotto and drizzle over the pan juices.

For 2:

Half a medium onion, finely chopped

A clove of garlic, crushed

About 40g butter (2 big knobs 😳!)

160g risotto rice

Half a glass of white wine

About a litre of hot stock

40g Parmesan, finely grated

A big handful wild garlic leaves, roughly chopped (50g)

2 cooking chorizo sausages, skinned and crumbled (or about 80g cured chorizo, chopped


Melt half the butter in a medium pan with a splash of olive oil and fry the onion and garlic gently for 5 minutes with a pinch of salt.

Stir in the rice and get it coated in the lovely juices, then add the wine, turn up the heat, and cook, stirring, for a minute until it has been absorbed.

On a low heat slowly add the stock, a little at a time, stirring and waiting for the liquid to be absorbed before adding more. After about 8 minutes add the wild garlic and test a grain of rice to see if it is sufficiently cooked, then keep checking every minute or so until you’re happy with it. If you run out of stock just add more hot water as necessary. It needs to seep across the plate when you dish up.

Take off the heat and beat in the rest of the butter and Parmesan and check the seasoning.

Meanwhile in a separate small frying pan cook the crumbled chorizo on a gentle heat til it’s golden and crispy.

Serve on warm plates, sprinkle over the chorizo and oil, a little more Parmesan, and any garlic flowers you picked with the leaves.

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