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Three years ago, my mother gave me a calamint plant she found on the Pyrenees.
It grew fast, and it has a dishevelled look and a wild flavour.

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When you harvest calamint, you should prune it a bit. Then you can discard all stems and older leaves.
From this bunch I keep only half a cup of leaves... and I used it in this mushroom risotto.

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Mushroom Risotto with Calamint

Ingredients
Serves two-three:
200g rice
250g mushrooms
2 clove garlic
1/2 cup calamint leaves
50g single cream

Directions
Wash the mushrooms and cut them into thin slices.
Fry the clove garlic in olive oil in a large pot, then discard them. Add the mushrooms and cook over low heat two minutes.
Put the rice in the pan, stir one minute and cover with boiling salted water. Carry on adding water if needed.
When the rice is soft but with a slight bite, add minced calamint and single cream. Stir and let rest before serving.

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A similar recipe:

Speck Ham Risotto

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This goes to Cinzia from Cindystar who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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