Once again, it’s the seasonal fresh produce that dictates the recipe: this risotto can only be enjoyed in spring because bruscandoli (the young shoots of wild hop plants) are only harvested during this time of year. You can find this dish on the Easter menus of local restaurants, and you can try making it at home: the preparation follows the classic risotto method, and the main ingredient can also be found at farmers’ markets, of course, during the season !
300 g of rice, 1 bunch of bruscandoli (wild hop shoots, available in season at markets), 1 chopped onion, 50 g of extra virgin olive oil, Butter, Hot broth, Grated Parmesan cheese.
Preparation
Wash and clean the bruscandoli, then blanch them for a few minutes and cut them into small pieces.
Heat a large pan (which you’ll use to cook the risotto) on the stove. Add the oil, chopped onion, and a pinch of salt. Once the onion begins to color, add the bruscandoli and sauté them.
In the same pan, add the rice and continue cooking, stirring constantly with a wooden spoon and adding hot broth ladle by ladle.
Near the end of cooking, taste and adjust the seasoning, adding a pinch of pepper.
Turn off the heat and finish by stirring in butter and grated Parmesan cheese.
