Wild Garlic and Lemon Risotto with Toasted Pine Nuts

Instructions

1. 11

   In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant. Remove from skillet and set aside.

2. 22

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped shallot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 33

   Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.

4. 44

   Pour in the white wine and stir until it has almost completely evaporated, scraping up any browned bits from the bottom of the pot.

5. 55

   Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow each addition of broth to be almost completely absorbed by the rice before adding the next. This process will take about 18-20 minutes.

6. 66

   When the risotto is creamy and the rice is al dente (tender with a slight bite in the center), remove from heat. Stir in the chopped wild garlic, lemon zest, lemon juice, grated Parmesan cheese, and butter.

7. 77

   Season with salt and freshly ground black pepper to taste. Let the risotto rest, covered, for 2-3 minutes to allow the flavors to meld and the risotto to become even creamier.

8. 88

   Serve immediately, garnished with the toasted pine nuts and an extra sprinkle of Parmesan cheese, if desired.