Spring risotto with wild hop shoots and guanciale

First, prepare a good vegetable stock: in a large pot add water, an onion, a carrot and a celery stalk. Bring to a boil and let it simmer gently to obtain a light but flavourful stock that will accompany the rice during cooking.

Meanwhile, prepare the main ingredients. Roughly chop the walnuts, cut the wild hop shoots into small pieces and dice the dried figs. Cut the guanciale into cubes and finely slice the onion into julienne.

In a large pan heat a drizzle of extra virgin olive oil with a garlic clove. When the garlic starts to brown, add the onion and guanciale and sauté over medium heat until the guanciale becomes crispy and the onion soft and glossy.

Add the walnuts and dried figs, then the wild hop shoots. Season with turmeric and sweet paprika, mix well and let the flavours combine for a few minutes. Once well blended, remove from heat and set aside.

In another pan, add a drizzle of oil and toast the rice for a couple of minutes, stirring constantly. When the grains become translucent, start adding the hot stock one ladle at a time, stirring and allowing it to be absorbed before adding more.

Halfway through cooking, add the guanciale, hop shoots, figs and walnuts mixture, then the peas. Continue cooking, adding stock as needed, until the risotto is creamy and the rice is still slightly al dente. Adjust salt if necessary.

Finally, remove from heat and stir in grated cheese to finish.

Let it rest for a minute, then serve hot, finishing with chopped walnuts, a drizzle of extra virgin olive oil and fresh shoots for garnish.

Chef’s tip

This risotto pairs beautifully with a structured white wine such as Soave Classico or Friulano, which enhances its vegetal and sweet notes without overpowering them. Enjoy!