The Mallow leaf part is the simplest part of the recipe, from there you can modify the ingredients to suit your tastes with any number of foraged, home-grown and/or shop bought ingredients. This recipe is for 4 people. I make it as an open dolmade, rather than fully wrapped, but if you get big enough leaves, or wrap really carefully you can make it fully wrapped. Remember, the bigger the leaves the longer they’ll need to be simmered in preparation.
Ingredients: to serve 4
- 3 tbsp local rapeseed oil
- 1/2 large white onion – chopped
- A large handful of Crow Garlic (Allium vineale) – chopped
- 2 rashers of bacon
- 500ml of stock
- 150g Risotto rice
- 12 large Mallow leaves
- To prepare the leaves, drop them into salted, simmering water for 2 minutes, then remove and leave to dry.
- Fry your bacon and chop into small pieces.
- Fry the chopped onion in a little oil and the bacon grease until golden.
- Add the risotto rice and toss in the onion and oil.
- Add a little stock and stir until it is soaked up.
- Repeat until the rice doesn’t soak up the stock anymore, then put the rest of the stock in.
- Keep on a low heat until all the stock is gone and the rice is thick and sticky – the thicker the better for this.
- Remove the risotto from the heat and stir your chopped Crow Garlic through.
- Put a small amount on each leaf and roll carefully.
- Serve immediately.