First, to make this risotto with agretti and turmeric, thoroughly wash the agretti. Trim off the roots and any dry or damaged stems. Rinse them well under running water, soaking and rinsing several times to remove any dirt.

Once cleaned, set the agretti aside. In a large saucepan, heat the olive oil and finely chopped shallot. Add the rice and toast it for a few minutes. Pour in the wine and let it evaporate. Add the agretti and a ladle of broth, then stir in the turmeric. Continue adding broth gradually, stirring, until the rice is cooked.

Turn off the heat and stir in the butter and Parmesan cheese. This risotto has a delicate yet distinctive flavor—the turmeric adds aroma, and the agretti give it a gentle taste.