Wild Hop Risotto

Name: Wild Hop Risotto (Risotto di Bruscandoli)
Cuisine: Italian
Ingredients: 250 g (9 oz) hop tops; 1.5 litres (2¾ pints) well seasoned chicken stock; 1 small onion, finely chopped; 1 garlic clove, finely chopped; 75 g (2¾ oz) unsalted butter; 375 g (13 oz) carnaroli rice; 55 g (2 oz) Parmesan cheese, freshly grated; salt and pepper to taste; salt and pepper to taste

Risotto di Bruscandoli

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This recipe is dedicated to Venice where I discovered, at the Rialto daily market, that they sold bruscandoli, the tops of wild hops. These are collected on the islands of the laguna.

Ingredients

250 g (9 oz) hop tops
1.5 litres (2¾

Europe
Italy
Venice
Main course
Gluten-free

Method

Wash the hop tops, and cut into 5cm (2 in) pieces.

The most important element in making risotto is to keep a pot of boiling stock next to the risotto pan. This is necessary because you want to be able to add liquid at the same temperature as the rice to avoid interrupting the cooking. Heat the stock to a simmer.

Start by frying the onion and garlic in 55g (2 oz) of the butter. A