Birch Sap and Cleavers Risotto

Birch Sap and Cleavers Risotto is a modern British recipe for a classic vegetarian wild food dish of arborio rice cooked with onion and birch sap that's finished with goosegrass leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Birch Sap and Cleavers Risotto.

prep time

20 minutes

cook time

20 minutes

Total Time:

140 minutes

Serves:

Rating:

Tags : Wild Food British Recipes

Ingredients:

120ml concentrated birch sap (boil birch sap until reduced to 1/20 of its original volume)
500ml raw birch sap
250g Arborio rice
1 small onion, finely chopped
oil or butter for frying
150g cleavers leaves (goosegrass)
salt and black pepper, to taste
grated parmesan cheese, to garnish

Method:

Heat the oil or butter in a pan and add the onions then sweat in some oil until it begins to soften. Add the rice to the pan and stir to coat in the oil. Fry for 2 minutes then add the birch sap. Bring to a boil then cook for 2 minutes before reducing the heat to a simmer.

Keep on cooking, stirring from time to time, until the rice is al dente. Remove from the heat and add the cleavers leaves. Stir to mix through the rice then leave the risotto to rest for 2 minutes then season and serve.

If desired you can serve garnished with grated parmesan cheese.