Apart from the fact that it makes a really good flavour, this is a great one for new or underconfident foragers who are scared of mushroom picking – It means that you can have a mushroom and garlic risotto with no mushrooms or garlic!
Ingredients: To serve 6
- 2 tbsp oil
- 1 large white onion
- 4 large handfuls of plantain leaves, stalks and flower heads
- 2 litres of water (to make 1 litre of stock)
- 350g Risotto rice
- 1 handful of mustard garlic leaves
- Put 2 handfuls of leaves, stalks and flowers in a couple of pints of water, bring to the boil and simmer for at least 1 hour. Allow to cool and strain out the plants. Add the remaining fresh plants and simmer again for 1 hour, then strain.
- If the stock isn’t already reduced to 1 litre, simmer it again to reduce.
- Fry a chopped onion in a little oil until golden.
- Add the risotto rice and toss in the onion and oil.
- Add a little plantain 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.
- Remove the risotto from the heat and stir your sliced garlic mustard leaves through.
NOTE: Garlic mustard leaves can have a very bitter after taste but cooking them can kill the gentle garlic flavour. We stir them through at the end like this, because a little heat tames the bitterness without destroying the garlic flavour.