Serves 4

Wild garlic is at its best during spring, when it is mild-tasting but incredibly fragrant. When you make this risotto, rather than discarding the parsley stalks, add them to the stock to impart flavour. The chopped leaves should be added right at the end, to keep their vibrant colour.

1.3 litres chicken (or vegetable) stock
3 tbsp olive oil, plus extra to drizzle
3-4 wild garlic cloves (or new season’s garlic), sliced
4 shallots, finely chopped
350g risotto rice, such as carnaroli
Sea salt and freshly ground black pepper
Few knobs of butter
100g parmesan, freshly grated, plus shavings to serve
Handful of flat-leaf parsley, leaves chopped

1 Bring the stock to a simmer in a saucepan and keep it at a simmer over a low heat.
2 Heat the olive oil in a larger pan and add the garlic, followed by the shallots. Cook for 2-3 minutes until the shallots have softened. Stir in the rice and cook for a couple of minutes until the rice grains appear translucent, stirring frequently.
3 A ladleful at a time, add the hot stock to the rice and cook, stirring, until almost all the liquid is absorbed before adding the next ladleful. When you have added most of the stock (you may not need all of it), season and taste the rice. It should be al dente, cooked but with a bite in the centre. Take the pan off the heat.
4 Stir the butter into the risotto, followed by the grated parmesan and chopped parsley. Add a splash more stock to keep the rice moist and creamy if you like. Serve at once, scattered with parmesan shavings and topped with a drizzle of olive oil.

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