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risotto with tips bruscandoli

If you take a walk in the countryside in spring, it is virtually impossible not to encounter plants bruscandoli . Take the opportunity to reap the jet terminal, to make them read, eaten as is, or as an ingredient in omelets, or good risotto.

Ingredients:

• a bunch of bruscandoli (200-300g) onion
• 320g rice vialone nano
• pint of vegetable stock
• half a glass of dry wine
• 100g butter
• 50g grated parmesan cheese salt and pepper

Chop the onion and fry in a nonstick pan with a little 'extra virgin olive oil.

Meanwhile wash and dry the abruptly. Toglietene tips and set aside in a cup. Not too finely chopped rest and add to onion along with some water and a bit 'of salt. Stir and let simmer on low heat for about 5 minutes.

Take a nonstick saucepan and place over medium heat (it should be hot). Buttateci in the rice and toast, stirring for a few seconds. Fades away towards the wine and stir well until all is absorbed. Add the bruscandoli and mix well with rice. Cook for about twenty minutes, gradually adding broth and stirring risotto continuazione.Fate sure that does not become too liquid, but remains beautiful creamy.

Shortly before the completion of cooking (2-3 minutes) add the point which had set aside and keep stirring. Also check the salt, add if needed.

Turn off the heat and add butter, pepper and parmesan cheese.

Stir well and serve.