Risotto with Shrimps and Wild Garlic

Wild Garlic gives this dish a distinct mild garlicky flavour. The shrimps are cooked in an Asian inspired slightly sweet sauce and served with a basic white risotto.

Ingredients | Serves 4

800 g	Large shrimps (raw or pre-cooked)
250 g	Fresh wild garlic and leaves for decoration
2	Onions
2 Tbsp	Soysauce
1 Tbsp	Ketchup
1 Tbsp	Honey
1-2	Red chilli peppers
400 g	Risotto rice (Carnaroli)
1200 ml	Vegetable stock
200 ml	White wine
	Salt, pepper and little butter for seasoning

Preparation

Dice the onions, wash the wild garlic and cut the leaves into strips. Keep some smaller leaves for the decoration later.
Wash the shrimps, and if you use raw ones, remove the thin dark line and devein all and set them aside.
Have the vegetable stock hot and simmering on your stove. Heat a large saucepan add some oil and saute three-quarters of the diced onions until softened. Add the rice and stir until all the grains are coated with the oil about 2–3 minutes. Pour in the white wine and reduce the heat to medium-high.
Keep stirring the rice until the wine is reduced, then add the vegetable stock with a ladle, keeping the rice constantly slightly covered with stock. Continue to stir and ladle in more stock until the rice is cooked and nice and creamy. Season with salt and a nob of butter to taste.
While preparing the risotto, saute the left diced onions and the sliced red chillies in a skillet until softened. Add the shrimps and stirfry them until they are cooked. If you use pre-cooked ones, the cooking time is shorter. Add the soy sauce, Ketchup, the honey and a tablespoon or two of water. Make sure all the shrimps are coated. Finally, shortly before serving add the wild garlic strips and give all a good toss.

Serving | Ladle the risotto onto the plates and garnish with some wild garlic leaves and spoon the spicey shrimps on top.