For this wild garlic risotto, first you’ll need some light vegetable stock; I never have such things ready at home, so I quickly make one by throwing all the vegetable scraps (a lonely carrot, a celery stick and the end of a celeriac root, an onion, some parsley stems) into a pot with a parmesan rind, salt and black peppercorns, cover it all with boiling water from the kettle and let it simmer away.
Meanwhile an onion and another stick of celery get finely diced and gently fried in a good amount of olive oil. Just before they take any real colour I add risotto rice (I like Vialone nano or Arborio) and stir for a few minutes until every grain is coated in oil and starts to look a bit translucent. Pour in a few healthy splashes of white wine (and maybe pour yourself a glass, too) and stir. Once it has evaporated take a few ladlefuls of hot vegetable stock directly from the boiling pot through and pour them through a small sieve into your risotto pan. Stir again – nothing beats a nice wooden spoon here – and let the risotto slowly bubble away; stir every now and then making sure to add more vegetable stock when the rice has absorbed most of the liquid. After 10 to 15 minutes start tasting: the rice should become creamy and cooked but retain a tiny bite.
Chop a bunch of wild garlic, grate some parmesan; stir them into the risotto when the rice is cooked (but al dente), plus a last splash of stock (you want the risotto still quite runny since it will set a bit more while resting) and a nice knob of cold butter, cover with a lid and take off the heat to let the flavours come together.
Eat simply with more chopped wild garlic and grated parmesan on top or consider adding some protein: I loved this runny egg fried in chilli spiked olive oil, but would imagine some quickly sautéed shrimp or smoked trout to be just as nice.