Risotto alla Agretti: the recipe with friar beards

The worshipalso known as friar beardthey are one spring vegetable typical of Mediterranean cuisine and in this risotto to agretti You will feel all their flavor. They present themselves as thin wires of bright green color, with a slightly acidic and fresh taste, which marry perfectly with Simple and delicate dishes like the risotto. Rich in mineral salts and with a high water content, like many spring vegetables, agretti are perfect for purify the body and add a touch of lightness to the diet.

For centuries the agretti have been used in the kitchen. But in the past this ancient plant was much more than a simple vegetable: the agretti were used to extract natural sodaA fundamental component in the production of glass and soap. In particular, in the Venice of the Renaissance The soda of the Agretti was used for the production of the precious Murano glass.

This is a real spring recipe Because the agretti are available only for a short time of the year, From March to May. This makes Agretti a spring vegetable very appreciated and often awaited by lovers of the seasonal cuisine.

In the risottothe agretti give one herbaceous note Interesting: to enhance its flavor, we will use a chopped part of it to mix with the creaminess of the dish and a small full tuft for a decorative touch And crunchy.

AND advise? For a tastier version of the risotto with the agretti you can add some anchovy fillets in the sauté or a sprinkling of lemon zest grated before serving. In addition, those who want a more creamy touch can replace part of the butter with a spoonful of Robiola or Stracchino during the cantamenting phase.

Act.

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Risotto alla Agretti: the recipe

Ingredients (for 4 people)

• 320 g Carnaroli rice
• 40 g butter
• 40 g grated Parmesan
• 1 bunch of agretti
• 1 shallot
• 1 liter of hot vegetable broth
• ½ glass of dry white wine
• extra virgin olive oil to taste
• salt and pepper to taste
• Half lemon juice (optional)

Procedure

1. To prepare an excellent risotto to agretti First you have to Clean the agretti By eliminating the hardest final part, then wash them well under running water. Blanch the agretti in lightly salted water for 2-3 minutes, then drain and cool them in cold water to keep the color brilliant. Keep aside a small whole tuft for the decoration and finely chop the rest.
2. Prepare the sauté: In a saucepan, heat the oil with a knob of butter and let the finely chopped shallot dry.
3. Toast the rice: Add the rice and toast it for a couple of minutes, mixing, until it becomes translucent. Blend with the white wine And let the alcohol evaporate.
4. Now proceed with the cooking of the risotto. Pour a ladle of hot broth at a time, continuing to mix and adding more liquid as it is absorbed.
5. Halfway through cooking, add the chopped agretti and mix well. If you want a cooler flavor, you can add a few drops of lemon juice.
6. Don’t forget the cloak. Once the risotto is ready, turn off the heat and add the remaining butter and the Parmesan. Stir void to obtain a creamy consistency. Then you can serve your tasty risotto by garnishing each dish with the tuft of whole agretti kept aside.

Cooking agretti: tips and recipes

The spring vegetable to be put in a pan as a side dish or first course: rich in nutrients and mineral salts, here are some secret to cooking the agretti.