Instructions

1. Rinse and chop in small pieces the hop shoots.
2. Sautè with the chopped onion for few minutes in a large pan with a tablespoon of extra virgin olive oil.
3. Remove from eat.
4. Place the knob of butter in a sauce pan and melt it
5. Add the rice, toast it for a minute until it becomes translucent, add the glass of wine and let evaporate.
6. Add the shoots and a ladle of the broth.
7. Stir and slowly start adding the broth waiting every time for it to be absorbed by the rice.
8. Keep stirring the rice until it is cooked through - about 20 minutes.
9. Turn the heat off, add a knob of butter and a good spoonful of Parmesan.
10. Cover with a dry cloth and a lid.
11. Allow to rest for 5 minutes (the cloth will trap the steam and give you a nice glossy rice).
12. Serve hot. This risotto must not be dry, but at the contrary quite smooth.

• Servings : 4
• Ready in : 30 Minutes
• Recipe Type : First Courses
• Ingredient : extra virgin olive oil, hop shoots/bruscandoli, Onion, Parmesan, rice, salt & pepper, vegetable stock, White wine