Risotto with carletti, also known as stridoli, strigoli or sclopit, is a delicate, fragrant spring first course tied to country cooking. The fresh, slightly herbaceous taste of Silene vulgaris pairs perfectly with the creaminess of the rice, creating a simple but very satisfying balance. If you enjoy seasonal flavors, it’s worth trying variations such as risotto with bruscandoli or with asparagus, equally fresh and characteristic.
To make it richer and more flavorful, you can add a tasty touch by choosing among pancetta, sausage, speck or shrimp, easily turning it into a more robust and complete dish.
SEASONALITY of #carletti – from late February to April, in mountain areas also May. They are harvested before flowering. After cutting and harvesting, they regrow quickly so you can make multiple harvests from the same plants. In autumn they regrow in a more limited way.
RECIPES with carletti
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Autumn
Creamy risotto with carletti
- 5 cups (packed) silene (carletti)
- 4.25 cups vegetable broth (or more)
- 1 tbsp extra virgin olive oil
- 1 fresh spring onion (including some green stalks)
- 1 2/3 cups Vialone Nano rice (or Arborio, Baldo, Carnaroli, Roma)
- 3 tbsp butter (soy butter for vegans)
- 4 tbsp grated Parmesan (nutritional yeast flakes for vegans)
Tools
- Cutting board
- Knife plain edge
- Pan for risotto
Risotto with carletti
Prepare the vegetable broth.
Do carletti need to be washed before cooking? Yes, they should be washed carefully to remove soil and impurities. It’s best to immerse them in cold water and then drain them well.
Chop the spring onion, both the white part and some green stalks (or use onion or shallot).
In a saucepan, gently sauté it with a drizzle of oil and a little water or broth.
Rinse the rice under cold water to remove impurities, residues and some surface starch, so you’ll get cleaner, more separate grains.
Add the rice and toast it for a few minutes. Optionally, deglaze with white wine.
Add the hot broth little by little, stirring and letting it absorb before adding more.
Separately, chop the washed carletti.
Add them halfway through the rice cooking so they retain flavor and texture.
Bring the risotto to doneness, adding broth as needed.
Once ready, turn off the heat and ‘mantecare’ (finish the risotto). Let it rest briefly and serve hot.
🍀 with butter and Parmesan for a classic, creamy finish
🍀 with extra virgin olive oil and nutritional yeast for a light vegan version
🍀 with almond or cashew cream for a rich, dairy-free texture
🍀 with ricotta for a soft and delicate result
🍀 with robiola or fresh cheeses for a richer creaminess
🍀 with stracchino for a fresh, melting note
🍀 with mascarpone for a more velvety and indulgent effect
🍀 with pecorino for a stronger, more savory flavor
🍀 with herb-infused butter for a fragrant touch
🍀 with a knob of butter and lemon zest for a fresh, light finishHow to make risotto creamier without cream?
Creaminess is achieved with proper final ‘mantecatura’ (olive oil or butter and/or grated or creamy cheese) and thorough stirring.
Can I make a vegan version? Yes, here you can find all the ways to finish a vegan risotto.
STORE the risotto with carletti
It’s best to eat risotto with carletti immediately when it’s at its creamiest and tastiest. If you have leftovers, store them in the refrigerator in an airtight container for up to 2 days and reheat with a little water or broth to restore creaminess. You can also freeze it, but it tends to lose texture and creaminess.
FAQ (Questions and Answers)
What do carletti taste like?
They have a very delicate, pleasantly vegetal flavor with a sweet and slightly herbaceous note. They somewhat resemble wild spinach but are milder and less earthy, with a soft, almost ‘silky’ texture after cooking.
The taste is light but distinctive: not bitter nor overpowering.Are carletti used raw or should they be blanched?
They can be added directly to the risotto after the rice is added (they soften after just a few minutes), while a quick blanch makes them even more tender and easier to digest.
Which rice is best for risotto with carletti?
Rices like Carnaroli or Arborio are ideal because they hold up well during cooking and release creaminess. Vialone Nano is also excellent — finer and very creamy, perfect for delicate risottos — and Roma or Baldo also absorb the seasoning well and remain soft. In general, choose rices rich in starch with firm grains that can naturally ‘mantecare’ without overcooking.
Can carletti be substituted?
If you don’t have them, you can use spinach or Swiss chard, although the flavor will be less characteristic. Or for a stronger taste try preparing it with bruscandoli or wild garlic.
What other names are carletti known by?
Carletti are Silene vulgaris and are known by various local names: bubboli, bubbolini, carletti, carleto, grisòl, erba del cucco, sclopit, strigoli, stridoli, strigoi, tagliatelle della Madonna.
