Bruscandoli risotto

Method 1. Heat the oil in a large pan and fry the onion and celery until softened, but not browned.

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).

Drain the bruscandoli (or pea shoots) and once, cooled, chop finely and set aside.

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.

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.

Stir the butter into the risotto for a glossy finish and add a dash more stock if it looks dry.

Season with salt and pepper, to taste, and mix well. Add the grated parmesan and serve in bowls at once.