Today I prepared the Risotto with Wild Poppies. (In my area, these plants are called ‘papole’.) What are wild poppies? They are the plants of wild poppies that once infested fields, gardens, and meadows, but today with the use of pesticides, they are less common. It should be harvested before its beautiful red flowers develop. The roots should be left in the ground so the plant can regrow. It’s added to other field greens to prepare a humble dish that my grandparents often cooked and sometimes it served as a standalone lunch. Tender sprouts can be used in salads, omelets, and in making fresh pasta like ravioli or tortelli. Quite a versatile plant in the kitchen.
Here are some other recipes to try.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for Risotto with Wild Poppies
- 1 3/4 cups rice
- 3.5 oz wild poppies (washed and cleaned)
- 1 onion (small)
- 1/4 cup white wine
- to taste vegetable broth
- 3.5 tbsp extra virgin olive oil
- to taste pepper
- 1/2 tsp turmeric powder
- 0.7 oz grated parmesan
Steps for Risotto with Wild Poppies
After collecting or buying the poppies at the market, check for any yellow or wilted leaves and remove them. Then wash the greens very well and let them drain.
In a pan, finely chop the onion and let it brown slightly. Coarsely chop the poppies and let them cook for a few minutes.
Once the greens have wilted, add the rice, toast it for a few minutes, and then deglaze with the white wine.
Continue cooking by gradually adding the vegetable broth. If you don’t have time to make it, use water and a stock cube.
Stir occasionally to prevent the rice from sticking to the bottom. Halfway through cooking, add the turmeric and a pinch of pepper and finish cooking.
Once cooked, remove from heat, add a knob of butter and the parmesan, and mix well. Now serve it at the table and enjoy your meal.
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If the poppies are not tender, you can boil them briefly and add them to the rice once cooked.
