Saltwort risotto with stracchino

Ingredients

For 1 serving

• Carnaroli rice80 g
• Agretti (saltwort)120 g
• Spring onions2
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Stracchino40 g
• Lemon zest1 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

In season: March – May

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat; also put a small pan of water on to boil. Wash the agretti well in several changes of water and remove the roots and tough lower part. Wash the spring onions, trim the roots and tough green part and slice them thinly.
2. When the water boils, salt it and blanch the agretti for 2 minutes, until tender but still crisp; drain and chop them roughly.
3. Heat the olive oil in a saucepan over medium heat and fry the spring onions for 3 minutes, until soft; add the rice and toast it for 2 minutes, then deglaze with the white wine and let it evaporate.
4. Cook for 15 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; add the agretti and continue for 2 minutes, until the rice is al dente and creamy. Adjust the salt.
5. Off the heat, stir in the stracchino and the grated lemon zest and serve with a grind of black pepper.