Risotto with carletti

Start by sautéing some onion in oil with around 200 g (approx. 3 people’s portion) of fresh carletti, washed and halved. Remove only the thickest part of the stalk from the carletti, but don’t be afraid to use the whole plant. Cook them, adding a little water or stock. Once the excess water has been absorbed, start cooking the rice in a separate pan with vegetable stock and a dash of oil. Add large chunks of Parmesan cheese to the rice whilst it is cooking so that they melt during the cooking process. When the rice is sufficiently cooked, add the cooked carletti to the same pan. Finish cooking, and serve hot.