Risotto di Bruscandoli

• 250 g hop tops
• 1.5 litres chicken stock
• 1

Wash the hop tops, and cut into 5cm pieces.

The most important element in making a 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 of the butter. Add the rice,