Recipe for Risotto with homemade wild garlic pesto, fresh goat cheese, and arugula.

Prepare the broth with hot water. Cut the lemon into wedges. Finely chop the shallot.

Heat a drizzle of olive oil in a pan over medium-high heat. Add the shallot and rice, then sauté for 1 minute while stirring. Reduce the heat to medium-low, add ⅓ of the broth, and let the rice absorb it slowly. Stir regularly.

As soon as the rice has absorbed the broth, add another ⅓, then repeat the process with the remaining broth. Cook the risotto for 20-25 minutes, stirring regularly. You can add water or broth as needed to continue cooking the rice grains.

Meanwhile, chop the hazelnuts and pick the parsley leaves. Cut the stems of the wild garlic to keep only the leaves.

In a tall container, add the parsley and the wild garlic (keep a few leaves for garnish), three-quarters of the Italian cheese and hazelnuts (also keep some for garnish).

Add, per person: 1 tablespoon of lemon juice, 2 tablespoons of olive oil, and 1 tablespoon of water. Blend everything with an immersion blender until you achieve a smooth pesto. Taste and adjust seasoning as needed.

Incorporate the wild garlic and parsley pesto, half of the goat cheese, and the remaining Italian cheese into the risotto. Taste, then season with salt and pepper as well as lemon juice to your liking. Mix well.

To finish, place the arugula on the plates and serve the risotto on top. Crumble the remaining goat cheese over the risotto and sprinkle with herbs and hazelnuts.