Wild Hop Shoot Risotto
April to June is the time for fine bruscandoli dishes, when the young shoots of wild hops are in their prime. With their nutty, bitter flavour, they are perfect in frittata, vegetable soup, as pesto on bruschetta or with risotto.
Ingredients
- 50 g butter
- 1 onion small
- 300 g rice risotto rice
- 100 ml wine dry and white
- 1-1.5 l stock vegetarian
- 400 g wild hop shoots
- 70 g Parmesan cheese
- 50 g mascarpone for the mantecatura
- salt
- pepper
Instructions
- Peel and finely chop the onion and sauté in half the butter until translucent. Add the rice, turn repeatedly at low temperature and let it soften a little. In the process, the rice becomes tostato (“roasted”). Add the white wine. Increase the temperature and reduce it again only when the wine has evaporated.
- Now pour the stock into the risotto, ladle by ladle, stirring constantly. This process takes about 17-18 minutes, depending on the type of rice (follow the instructions on the packet).
- In the meantime, prepare the wild hop shoots as described above. Roughly chop half of them. Blanch the other shoots in hot salted water for 1 minute, then turn them in a pan with hot butter and a pinch of salt and set aside.
- After the rice has cooked for about 8-9 minutes (about halfway through), add the chopped bruscandoli to the rice. Finish cooking the risotto, stirring, until it is cooked but firm to the bite.
- Remove the rice from the heat, cover and let it rest for a minute. Now mix in the mascarpone and Parmesan. Mantecatura is the technical term for creaminess. Season the risotto with salt if necessary and serve with the bruscandoli tossed in butter. Season with pepper to taste.
Nutrition
Calories: 574.8 kcalCarbohydrates: 74.7 gProtein: 15.6 gFat: 20.9 gSaturated Fat: 12.9 gPolyunsaturated Fat: 0.6 gMonounsaturated Fat: 4.1 gTrans Fat: 0.4 gCholesterol: 51.3 mgSodium: 1380.7 mgPotassium: 504.9 mgFiber: 8.4 gSugar: 4 gVitamin A: 3164.7 IUVitamin C: 2 mgCalcium: 738.2 mgIron: 2.5 mg
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