Servings:
4
Prep time:
25
Cooking time:
50
INGREDIENTS
- - 320 g of superfine rice for risotto
- - 500 g of nettle
- - 100 g of smoked cheese
- - 2 stalks of celery
- - 1 carrot
- - 2 green onions
- - 2 shallots
- - 2 bay leaves
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Put on kitchen gloves to browse and flush with nettles with care. Cook them quickly in 2 liters of water little salt for 2-3 minutes, drain and transfer them with a slotted spoon into a bowl.
- Add the into the water left in the pot, carrot, celery, sliced onions and bay leaf, bring to a boil and simmer for 20-25 minutes.
- Saute sliced shallots for 5 minutes in a saucepan for risotto with 3-4 tablespoons of olive oil; At this point add the wrung out nettle and let it cook for a few minutes.
- Whisk finely half nettle, obtaining a cream.
- Pour the rice and the cream in the saucepan together with the nettles, pouring in a little time to time the vegetable broth and continue as for a normal risotto.
- Remove the rice from the heat when al dente, sprinkle with the grated smoked cheese letting it thicken for 1:00 to 2:00 minutes. Eventually pepper to taste and serve.
