Risotto with silene florets and goat’s milk

Silene, swollen Silene or Silene vulgaris, is a very common spontaneous plant in Trentino. It is found at all altitudes mainly on backfill soils, such as escarpments at the edges of roads or paths and in meadows rich in nitrogen. It is called in many ways: sgrinzoi or sgrizoi, carletti, sciopeti, strigoi. In the kitchen its use is limited to the period before flowering, the top leaves are in fact collected between April and June.

Ingredients for 4 people

• 320 g of carnaroli rice
• 40 silene florets
• 1 small onion
• organic lemon zest to taste
• rosemary to taste
• 1/2 liter of goat’s milk
• 1/2 liter of vegetable broth
• a knob of butter
• grated Trentino parmesan to taste
• extra virgin olive oil to taste
• salt and pepper to taste

Preparation

1. Finely chop the onion and brown it for half a minute in a pan with a little extra virgin olive oil, along with a few needles of chopped rosemary and a little grated lemon zest
2. Add the rice and toast it for a few minutes while continuing to mix. Deglaze with a glass of white wine and add a ladle of broth. Cook over medium heat
3. Add the previously washed and dried silene florets to the pot and continue cooking, alternating the addition of the broth with that of the goat’s milk, mixing as needed
4. When the rice is cooked, add the butter and grated Parmesan cheese, stirring until reaching a creamy consistency
5. Serve immediately, decorating the dish with a few tender leaves of raw silene.

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