Wild Garlic Risotto with San Bernardino Vialone Nano Rice

Wild garlic growing with flowers

Well, if you love the abundant wild produce in Northern Ireland, then this is certainly your time of year! One of our favourite ingredients to forage is beautiful wild garlic. It’s popping up all over the place right now, so you shouldn’t have to go far to find some! 

When cooking with wild garlic, you can use the leaves, stems and even the flowers. The flavour is a lot more delicate and refined than the traditional garlic we’re all used to, but it’s lovely. 

It’s terrific in two incredible classic Italian dishes – garlic pesto and garlic risotto!

San Bernardino Vialone Nano Rice

San Bernardino Vialone Nano Rice – ‘Perfetto’ for Risotto!

We’re lucky enough to be the only Northern Ireland stockist of the incredible San Bernardino Vialone Nano risotto rice. If you love your risotto, then it simply doesn’t get any better. 

Considered one of the finest rices produced in Italy, Vialone Nano finds its origins in Japan and was first introduced to Italy by merchants coming from the Far East. It’s able to absorb plenty of liquid whilst still retaining a firmness that is essential in classic Italian dishes. With its pearly sheen it creates creamy, superb-looking recipes. 

This dish has been generously shared by Lady Rose Lauritzen, who, along with her husband, Peter, divides her time between Mount Stewart Estate and Venice.

Wild garlic risotto

Thank you to Lady Rose for the above image.


  • Extra virgin olive oil – we recommend Tenuta Borgia 
  • 1 onion
  • I stalk of celery 
  • Handful of wild garlic leaves with stalks and flowers
  • 70 grams of San Bernardino (stocked exclusively in Northern Ireland by Kylestone!) rice per person
  • Chicken stock (approx 1 litre)
  • Grated Parmesan cheese (we stock Parmigiano Reggiano and 24-month aged Parmesan)


Put enough olive oil in a large thick bottomed pan to cover. 

Saute diced onion & celery until translucent.

Add shredded garlic leaves, chopped stalks, flowers and then rice.

Mix gently until all rice grains are coated with oil.

Pour  two-inches of the stock and let simmer, stirring as little as possible.  

Add stock as it becomes absorbed by the rice.  

After approx 12 or 14 minutes, the rice should be cooked but still firm and soupy.

Add a walnut sized knob of butter and 100 grams of grated parmesan.

Whisk until the texture is creamy.

You can decorate with chopped wild garlic flowers on top or flat leaved parsley.