Risotto coi Bruscandoli
Adapted from recipe here |
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| Ingredients: |
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| 1.5 cup (300 g) Arborio Rice |
4 cup (1 liter) Vegetable Broth |
3 cup (300 g) Bruscandoli (Hop Shoots)
use only the tender tips, break off hard ends |
1/2 cup (50 g) grated parmesan cheese |
| 1 Onion – minced |
2 tbsp Olive Oil |
| 4 tbsp (60 g) Butter (unsalted) |
Salt/Pepper/Parsley to taste |
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| Instructions: |
- Chop the onion and Bruscandoli finely
- Add chopped onion and Bruscandoli to pan with olive oil and sauté for about 10 minutes at medium heat
- Season with salt and add rice, stirring for 5 minutes
- Start to pour in broth, about a half cup at a time, stirring frequently, until the liquid is mostly absorbed by the rice before adding the next half cup of broth – mixture should still be wet, and not dry/sticky once the liquid is absorbed
- Remove from heat, add the remaining butter, cheese, pepper, and parsley to taste and stir together well
Serve with your favorite hoppy beer!
Serves about four |
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