Risotto with Tarragon and Hay

Risotto with Tarragon and Hay is a contemporary Italian dish that reinterprets the classic Northern Italian risotto through the lens of modern, nature-inspired cooking. While the exact origin of the dish is not definitively documented, it is believed to have emerged in the late 20th or early 21st century among chefs experimenting with foraged and aromatic ingredients, particularly in the Friuli-Venezia Giulia region.

The dish is built on a traditional risotto base of Carnaroli or Arborio rice, slowly cooked with broth and finished with butter and Parmigiano-Reggiano. What distinguishes a great version is the subtle, grassy flavor of hay, which is typically infused into the cooking liquid or used to smoke the rice. The tarragon adds a delicate anise-like note that complements the hay's earthiness without overwhelming the palate. A superior risotto achieves a perfect *all'onda* consistency—creamy and flowing, yet each grain distinct.

Regional variations exist, with some chefs substituting tarragon with other herbs like thyme or rosemary, or using different types of hay (such as alpine or meadow hay) for varied aromatic profiles. In Buttrio, Italy, **Le Fucine Brasserie** offers a notable rendition, praised by the local food guide *Cosa mangiamo oggi?* for its balanced, refined flavors. The dish exemplifies the modern Italian movement that honors tradition while embracing innovation and local terroir.