Hops grow wild at my Aunt Alice's in the North of Veneto
Pick the new shoots and wash well, then chop.
Add a small chopped onion and then sauté with butter or olive oil (if making a vegan risotto).
Add carnaroli or another risotto rice and then, when the rice is hot, vegetable stock, ladle by ladle.
Keep stirring and adding stock (we made this over a wood fired kitchen, it didn't take long!)
Serve, by itself or with grated cheese (vegetarians) or grated toasted almonds (vegans).
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Photos and Recipes by Alessandra Zecchini ©
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