I love the wild garlic season, that falling down trees wood is not just full of a fantastically diverse microbiome to drink in, it’s also completely covered in wild garlic at this time of year.
For the purée I sautéd 1 leek chopped small with 1/2 a fennel bulb also chopped small, in 1 tablespoon ghee. Once soft add 1/4 to 1/2 cup water — depends how big your leek and fennel were — 1/2 teaspoon freshly ground cardamon, 1/4 teaspoon freshly ground black pepper, pinch of rock salt. Cook this for a few minutes — you only want it moist not lots of liquid — then blitz with 2 tablespoons of creme fraiche.
For the risotto I sautéd a handful of finely chopped leek in a little ghee, then added 1/4 cup risotto rice, stirred for a minute then added 2 handfuls of roughly chopped wild garlic leaves, and started adding vegetable stock a little at a time, until the risotto was cooked. Once cooked I added the zest and juice of 1/2 lemon, and seasoned with rock salt — this was enough for one serving.
For a big plate I put 1/2 the purée on a plate, topped with the risotto (enough for one), then topped with the rest of the purée, a little creme fraiche, olive oil and chopped dill. For a small plate use a little of the purée and top with a little risotto, again topping with fresh dill.
This lunch is great for vata types — very unctuous — but pitta and Kapha types will do better to have just a small plate alongside other lighter small plates, for Kapha just a little drizzle of chilli oil, rather than the pool of olive oil I used and some steamed spring vegetables. Pitta types olive oil is good but much smaller quantity, and eat a salad of bitter leaves along side. For protein vata types will do well adding in Parmesan, fish or chicken. Pitta and Kapha types you will do better with a mild goats cheese or bean dish on the side.