Friarielli Risotto

Preparation:

Preparation: Heat the friarielli, drain them keeping the water, and cut them into small pieces. Brown the garlic in a pan, add the friarielli and let them infuse slowly. Separately, in another saucepan, brown the chopped onion with butter, toast the rice, sprinkle with white wine (preferably Falanghina di Pozzuoli) and let it evaporate completely. Bring the risotto to the boil, adding the boiling water from the broccoli a little at a time, stirring constantly. Halfway through cooking, add the friarelli with a pinch of pepper, taste for salt. When cooked, incorporate the cheese, mixing it well with the rice and serve.