Carletti Risotto

MAKE THE STOCK: In a large saucepan, combine the water with the onion, carrots, leek, celery, garlic, bay leaves, thyme, and cloves and bring to a boil. Reduce the heat to moderate, cover and simmer for 50 minutes. Strain the stock into a medium saucepan, cover and keep warm.

MAKE THE RISOTTO: In a medium skillet, melt 2 tablespoons of the butter. Add half of the minced shallot and cook over moderate heat until softened, about 3 minutes. Add the carletti a handful at a time, stirring between batches until wilted. Season the baby greens with salt and pepper and set aside.

In a large saucepan, melt 1 tablespoon of the butter in the vegetable oil. Add the remaining shallot and cook over moderate heat until softened, about 5 minutes. Add the rice and cook over moderately high heat, stirring to coat the grains, about 2 minutes. Add 1 cup of the warm stock and cook, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes total.

Stir the wilted greens and the remaining 2 tablespoons of butter into the risotto and season with salt and pepper. Serve at once, passing the cheese at the table.

Risotto di bruscandoli - Hop Shoots Risotto

This is a very old recipe from the Venetian countryside! “Bruscandoli” are the end tips of the hop plants. This plant can be found easily in the Venetian countryside. This risotto can only be made during April since this is the time when the hop shoots. During the month of April the vegetable stalls of Rialto Bridge are full of these plants.

This is a very old recipe from the Venetian countryside (feel free to substitute the shoots with any other sort of root or shoot you like).

Ingredients: a big bunch of bruscandoli (hop shoots) about 300 gr, 300 gr. Rice Vialone Nano or Arborio, ½ an onion, 1 lt. Broth, a bit of butter, 1/2/ glass of wine, olive oil.

First of all rinse and chop in small pieces the hop shoots. Then sauté for few minutes in a large pan with a little bit of oil. Remove from eat.

Now place the butter in a sauce pan and melt it. Add the rice, sauté for a minute, add the wine and sauté then add the shoots and a bit of the broth. Stir and slowly start adding the the broth waiting every time for it to be absorbed by the rice. Keep stirring the rice until it is cooked through. Turn the heat off, add a little bit of butter and a good spoonful of parmisan.

Serve hot. This risotto must not be dry, but at the contrary quite smooth