Risotto with bruscandoli: the spring recipe with wild hops

Risotto with bruscandoli is a first course with an ancient flavor typical of Venetian cuisine. Here is our recipe for preparing it.

Gone are the days when people were able to distinguish wild herbs and use them in their recipes. However, risotto with bruscandoli has never stopped being prepared, thanks to the fact that this ingredient is quite simple to find, even in the supermarket. Typical of Venetian cuisine, it is prepared with wild hop shoots , also known as wild asparagine .

The preparation is similar to that of any risotto and even the bruscandoli do not require particular preparation techniques. Being very fine, once washed they are cooked directly in the pan and then together with the rice . This spontaneous herb can be found in spring, particularly between March and April and May, along the banks of ditches, at the edges of fields or among brambles. Take a walk, pick up a bunch and try this delicious recipe!

How to prepare the risotto recipe with bruscandoli

1. First clean the bruscandoli , keeping the final part (the tip) with its leaves and cut it into small pieces, leaving some intact for the final decoration.
2. Finely chop the onion and brown it in a pan with oil and a pinch of salt until it is tender and transparent.
3. Add the bruscandoli and brown them for a few minutes, then move on to the rice , toast it for 1-2 minutes and add the white wine .
4. When you no longer smell the alcohol rising from the pan, cover flush with the boiling broth.
5. Cooking begins at this moment and requires, depending on the type of rice, from 16 to 20 minutes .
6. Add the broth little by little so that the rice is always just covered, and make sure it is boiling: otherwise the cooking would stop.
7. Once ready, turn off the heat, stir in a knob of butter and a little parmesan and serve.

Risotto with bruscandoli is a quick and easy first course, perfect if you want to try a different recipe than usual and with a bitter aftertaste. And here is a video recipe to prepare the dish at home from A to Z:

storage

The risotto with bruscandoli can be stored in the refrigerator for 2-3 days in an airtight container. You can heat it either in a pan or in the microwave before consuming it.

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Creamy and tasty asparagus risotto: photo and video of the recipe!