Risotto con i bruscandoli
Risotto con i bruscandoli is a springtime dish typical of the Colli Euganei, celebrating the sprouts of wild hops harvested in the Veneto countryside. Delicate and refined, it combines the creaminess of Carnaroli rice with the slightly bitter and herbaceous flavour of bruscandoli, enhanced by the hazelnut notes of Grana Padano. A traditional recipe that captures the essence of seasonal Veneto cuisine.
Preparation
- 1
Clean the bruscandoli by removing the tougher and fibrous parts, rinse them carefully and pat dry gently.
- 2
Finely chop the cipolla dorata and soften it in a large pan with extra virgin olive oil, without browning.
- 3
Add the rice to the soffritto, toast it for a couple of minutes whilst stirring constantly until it becomes translucent at the edges.
- 4
Deglaze with white wine and let it evaporate completely before beginning to add the broth.
- 5
Pour the hot broth a little at a time, stirring frequently, allowing the rice to gradually absorb the liquid.
- 6
About 15 minutes before the end of cooking, incorporate the bruscandoli into the risotto and continue cooking whilst stirring.
- 7
When the rice is creamy but still al dente, add the burro and grated Grana Padano, stir vigorously to combine.
- 8
Adjust seasoning with salt and pepper, serve immediately in warmed bowls.
Chef's Tips
Bruscandoli can only be foraged in spring; if unavailable, they can be replaced with wild asparagus or frozen hop tips. The final creaminess depends on constant stirring of the risotto during cooking and gradual addition of the broth.