Wild garlic, brie and mushroom risotto

Mr Poachie and I had been out for our daily walk and seen an abundance of wild garlic growing and after googling what recipes you can use it with, we decided a risotto was the one to make. 

One pot cooking brings me more joy than it should and with the simple task of giving it an affectionate stir, risotto is the perfect dish to pour a nice glass of white wine and contemplate life whilst you get on with it.

 This also gave us an excuse to walk up to our local deli which is always a delight.

 Wild garlic is edible so I chopped the stalks to use in the risotto and added the flowers to serve.

2 onions finely chopped
2 garlic cloves crushed
Two handfuls wild garlic
30g dried Porcini mushrooms soaked in 100ml boiling water
500g mixed wild mushrooms
300g Arborio risotto rice
70g French brie
150ml white wine
1.4l hot stock
40g grated Parmesan 
15g butter
Juice of half a lemon
Fresh thyme

Chop the stalks off the wild garlic leaves. Chop the stalks and set the leaves aside.

Brown the onion in a pan with some oil for 10 minutes before adding the garlic and chestnut mushrooms. Stir for a minute then add the Arborio rice and the wild garlic stalks.
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After a minute add the wine and let is bubble.
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Remove the soaked porcini from their stock. Roughly chop them. Add the liquid to the pan together with the chopped porcini.

Add the stock one ladleful at a time until the rice is cooked (about 25-30 minutes). The texture should be creamy.

Sauté the mushrooms in a hot pan with the butter and the fresh thyme for 5 minutes. Roughly chop the wild garlic and add these too.

Stir through the sautéed mushrooms and most of the Parmesan into the risotto. Squeeze in the lemon, season and add the torn pieces of brie so that it is melted into the rice.

Serve with a  cold glass of white wine and enjoy!