About
This
Dish

Wild garlic prawn risotto

In Luxembourg and in Germany, people really love wild garlic, so much that wild garlic season in early spring is a proper celebration. During that time, people tend to put Bärlauch into everything and they make pestos and flavoured butters with it.

The versatile herb tastes like really fresh garlic infused with a chive dimension – elevating this simple prawn risotto to something really special.

May 14, 2015
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