Sciopetini are the first springtime leaves of the Silene vulgaris plant. It is a wildflower of the Pink family in which only the young shoots are used, perfect for preparing risottos or frittatas.

Serves 6: 300 g Sant'Andrea, Ribe or Carnaroli rice, 500 g sciopetini, Moletto Integrale extra-virgin olive oil, pat of butter, grated Parmigiano-Reggiano cheese, 2 glasses of white wine, 1 l of vegetable stock, salt.
To prepare: Wash the sciopetini and braise them in a pan with some extra-virgin olive oil.
Salt to taste. Then begin to prepare the risotto by sautéing the rice in some extra-virgin olive oil. Add the sciopetini and, following the standard method for preparing a risotto, begin to add liquid, alternating stock and wine as the liquid is absorbed by the rice. Salt to taste. When the rice is cooked, stir in the butter and parmesan cheese. The risotto should have a soft, "undulating" consistency.
Recommended wines:
Chardonnay Doc Lison-Pramaggiore
Pinot Bianco Doc Lison-Pramaggiore