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Risotto ai Bruscandoli

Bruscandoli are wild hop shoots.

Wild hops are called "aspargina" in Lombardy, "luvertìn" in Piedmont, "luperi" in Umbria, "bruscandolo" or "vidisone" or "bruscansi" in Veneto, "vartìs" in Emilia-Romagna, "urtizon" in Friuli . They harvested in Spring, and are excellent for risottos or omelettes thanks to their delicate flavor that resembles that of wild asparagus. In the kitchen the more the sprouts are large the more they are tasty, and are perfect for low-calorie diets.


2 caps Carnaroli rice (or Arborio rice)

1 ounce knob butter

2 tablespoon extra virgin olive oil

a big bunch of bruscandoli (hop shoots) about 300 gr

1/2 Onion (chopped small)

1 cup White wine

6 cups of hot vegetable stock (some extra stock can be needed)

4 tablespoon Grated Parmesan cheese

Salt and black pepper to taste


First you will need a large heavy and thick based saucepan with good heat dispersal to avoid risotto to stick during preparation. Melt the butter in the saucepan at medium heat, then add the chopped onion until golden softened. Add the rice and let it roast a bit, 2 minutes. Blend the white wine and then add the bruscandoli. Start pouring the stock to submerge the rice and stir slowly at medium heat. Let the liquid been adsorbed and check rice consistency. Continue adding simmering stock a ladleful at a time as needed, the risotto should be soupy rather than mushy. When the rice is cooked, remove the pan from the heat, stir in some olive oil, salt, pepper and parmesan.

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