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Wild Hop Shoot Risotto
A spring risotto with blanched wild hop shoots that taste faintly of asparagus and young rosemary. Tender asparagus tips or nettles work the same way.
- YieldServes 4
- Hands-on40 min
- Total53 min
- Difficulty
Ingredients
- 300 gwild hop shoots, young, bottom ends trimmed
- 75 gunsalted butter
- ½yellow onion, finely chopped
- 360 grisotto rice, Vialone Nano or Carnaroli
- 120 mldry white wine
- 1½ Lvegetable stock, hot
- 50 gGrana Padano, grated
- to tastefine sea salt
- to tasteblack pepper, freshly ground
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