• Wash the wild garlic under running water, dry it briefly with a kitchen towel, and cut it into coarse strips.
• Heat some extra virgin olive oil in a high-sided pan.
• Add the finely chopped onion and carnaroli rice to the pot and stir occasionally, letting the rice toast over medium-high heat.
• When the rice is translucent, add 1/2 cup of white wine and let it fade (evaporate) for a few minutes until the rice has absorbed it. Keep stirring frequently.
• At this point start adding the broth a little at a time with a soup ladle and keep stirring frequently. You will need to add more broth each time the rice has absorbed it almost completely.
• Once the rice is almost cooked (taste it to see how far it is cooked), add your bear garlic cut into strips.
• Keep stirring and add broth when needed.

For the mantecautra

• When the rice is cooked and has reached the desired consistency, add grated Parmesan cheese (vegan) and wild garlic or neutral vegetable butter. This will make the risotto creamy and tasty.
• 8. Serve your risotto hot and if desired with a sprinkling of vegetable parmesan cheese. Enjoy!