Agretti and lemon risotto

(serves 4)

• 1 + 1/2 cups Carnaroli rice (about 320 g)
• 1/2 lb agretti (about 200 g)
• 1 small shallot
• 1 garlic clove
• 1 lemon (juice + zest)
• 1 celery stalk, 1 small onion, 1 carrot (for the vegetable broth)
• 1/2 cup dry white wine (about 100 ml)
• 1/2 cup grated Parmigiano Reggiano (about 50 g)
• 2 tbsp butter (about 30 g)
• Extra virgin olive oil, to taste
• Salt and pepper, to taste

• Rinse the agretti thoroughly under running water to remove any soil. Trim off the tough ends of the stems.
• In a pot, melt a bit of butter and sauté the chopped shallot over medium heat until translucent.
• Add the rice and toast it, stirring well to coat.
• Pour in the white wine and stir until fully evaporated.
• Start adding the hot vegetable broth one ladle at a time, waiting for each to be absorbed before adding more.
• After about 12 minutes, stir in the finely chopped agretti, previously sautéed in olive oil with a garlic clove for 5 minutes.
• Continue cooking, adding broth as needed, until the rice is al dente.
• Remove from heat and stir in butter, grated Parmesan, lemon juice and zest. Adjust salt and pepper to taste.
• Let the risotto rest for 1 minute before serving.
• Serve hot, garnished with a few agretti leaves, lemon zest, and a drizzle of raw olive oil.