time for spring buds. bruscandoli risotto.

 many species of our wild herbs are edible. this is the best season to harvest some spring buds to prepare traditional tasty dishes.
my grandma taught me to recognize, clean and cook some of the most common wild herbs. among them, bruscandoli {or bruscandoi} are my favorites. it's a veneto dialect word , and it identifies the humulus lupulus wild buds {wild hop}.

in northen italy, they grow spontaneously in the countryside: among thorns, under the hedges and along ditches. you have to harvest the last 15 cm, the softest, green-reddish part. 

used to cook a  risotto or an omelette {frittata}, they give their best. 

this time, me and Marco used them for risotto. after cleaning and chopping (not too short), cook over a low heat in a saucepan, with a finely chopped white onion. add the rice after about ten minutes, then cook it like a regular risotto, with broth.