1 tablespoon chopped dandelion
1 tablespoon chopped wild garlic
1 tablespoon chopped onion
2 thin slices of pancetta
2 tablespoons olive oil
80 gr risotto rice
1 teaspoon wild garlic pesto
In a pan cook the onion in olive oil until translucent, then add the pancetta, chopped, and cook for another 5 minutes. Add the dandelion and wild garlic and cook for another 3 minutes. Add the rice and toast it for 1 minute, then add 2 ladles of water, adding more when it gets absorbed by the rice. The rice should take about 20 minutes to cook.
When the rice is cooked, add 1 tablespoon of fresh wild garlic pesto and serve.