Did you think hops were just for beer? Brewers may be interested in the flower, but their delicate shoots are also a unique ingredient for risottos and frittatas!
In early spring, my family and I usually take walks in the country and look around for these thin green shoots growing wild in the Friuli and Veneto countryside. They look like delicate miniature asparagus and you can spot them near bramble bushes and scruffy vegetation areas dividing land properties. After we’ve gathered a big bunch of “bruscandoli”, we proudly carry them home and turn them into a delicious dish.
If you’re not into foraging, wild hop shoots are not an uncommon sight on market stalls in early spring.
Now, scroll down for a delicious risotto with wild hop shoots recipe!
Risotto with Wild Hop Shoots (Risotto con Bruscandoli)
Ingredients
- 400 g (14 oz) Carnaroli or Arborio rice
- a drizzle of olive oil
- 1 small onion finely chopped
- a bunch of wild hop shoots chopped (tougher ends removed)
- 1.5 liter (6 cups) vegetable broth
- a splash of white wine
- 30 g (2 Tbsp) butter
- 50 g (1/2 cup) parmesan cheese
- 25 g 1/4 cup toasted almonds chopped
- salt
Instructions
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In a heavy medium saucepan, heat a drizzle of oil.
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Add onion and chopped wild hop shoots and cook until softened. Add rice and cook, stirring frequently, until translucent, 2-3 minutes. Add wine and cook until it’s completely evaporated.
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Reduce heat and add a ladleful of broth, stirring frequently and allowing the liquid to absorb fully before adding more. Repeat the process, adding a ladleful of broth at a time. Cook rice until “al dente”, about 20 minutes.
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Remove from the heat, add butter and grated cheese. Mix well until melted and creamy. Add salt, to taste. You can stir in more broth to adjust consistency. Sprinkle some chopped almonds on top and serve.
If you make this recipe, please let me know how it turns out for you! You can leave a comment below the recipe or share a photo on IG or FB. Don’t forget to tag me with #veryeatalian! Grazie!
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