In a heavy medium saucepan, heat a drizzle of oil.
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.
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.
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.
Recipe by Very EATalian