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- 20:00 - Rick Stein's Mediterranean Escapes - Rick Stein's Mediterranean Escapes
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- 21:30 - James Martin's United Cakes of America - Pennsylvania
- Prep time:
- 15 min
- Cook time:
- 30 min
Theo Randall shows that hops don’t have to be limited to making beer – the flavour of these spring greens is similar to asparagus
Method1. Heat the oil in a large pan and fry the onion and celery until softened, but not browned.
2. Bring a large pan of boiling, salted water to the boil, add the bruscandoli and blanch for about 5 minutes (if using pea shoots instead, blanch the shoots for 30 seconds).
3. Drain the bruscandoli (or pea shoots) and once, cooled, chop finely and set aside.
4. Add the rice to the pan with the onion and celery and cook for 5 minutes until the rice is coated in oil and begins to turn translucent.
5. Pour the wine into the pan and cook until all the wine has been absorbed, stirring continuously. Add a ladleful of the hot stock and keep stirring until that has been absorbed. Keep adding the stock in the same way, stirring as often as you can, until the rice is cooked al dente (that is, tender but still with a slight resistance to the bite). After about 18-20 minutes, when the risotto is almost ready, add the reserved bruscandoli.
6. Stir the butter into the risotto for a glossy finish and add a dash more stock if it looks dry.
7. Season with salt and pepper, to taste, and mix well. Add the grated parmesan and serve in bowls at once.
- dashes of olive oil
- 1/2 red onion, chopped
- 1 stick celery, chopped
- handfuls wild hop shoots, (bruscandoli) woody ends removed (alternatively use pea shoots if none available)
- 200 g risotto rice, (such as arborio, carnaroli or vialone nano)
- 75 ml dry white wine
- 1 litres hot chicken stock
- large knob of unsalted butter
- 75 g freshly grated parmesan