For the risotto with wild garlic, wash and dry the wild garlic and cut into fine strips. Peel and finely chop the onion and garlic. Heat the olive oil, sauté the onion and garlic in it, add the rice and sauté for 1 minute more, deglaze with wine.
Add a ladle of vegetable soup and simmer until the soup is absorbed by the rice, continue in this way until the rice is al dente, stirring constantly.
Add the wild garlic, the Parmesan cheese and the butter, season with salt and pepper. Serve the risotto with wild garlic on plates and sprinkle with the shaved Parmesan.
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