* Sauté long grain rice and shallot in olive oil until translucent, deglaze with sparkling wine and chicken stock and simmer gently over low heat for about 18 minutes.
* Season with salt and freshly ground pepper and thicken with ice-cold butter.
* Fold in the finely chopped wild garlic and the Parmesan cheese.
* Finally, stir in the whipped cream.
Tip: Stock up on high-quality spices – it pays off!
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