Pour the stock into a jug pan and heat it on the stove. Turn the heat down to a minimum and keep the stock on the stove during the entire cooking process.

Finely chop the shallot or onion. Heat 1 teaspoon butter in a heavy-bottomed or non-stick pan. Cook the onion until translucent, about 2-3 minutes, stirring often.

Add risotto rice, stir well and cook for about 2 minutes, stirring often, until the rice is slightly translucent.

Pour in the white wine and let it bubble until evaporated, it will not take long.

Start adding the simmering stock, about one ladleful at a time. Only add the next ladle of stock when the previous one has been almost entirely absorbed by the rice. Continue adding the stock and stirring often until the rice is cooked through, about 25-30 minutes. The rice should be tender but still firm to the bite.

While the risotto cooks, thoroughly wash the wild garlic leaves under hot running water. Dry them well. Slice into ribbons or chop.

Grate the Parmesan and set aside.

Once the rice is tender, add the cheese and the remaining teaspoon of butter. Stir well to melt. Add the wild garlic and stir well again for about 1 minute, until the leaves are slightly wilted.

Adjust the taste with salt and freshly ground black pepper and serve sprinkled with more Parmesan if desired.