Nettle Risotto

Nettle risotto is a rustic dish that combines the simplicity of risotto with the uniqueness of nettles, nutrient-rich herbaceous plants with a distinctive flavor. Here is a basic recipe you can follow:

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 1 bunch of fresh nettles
• 1/2 small onion
• Vegetable broth as needed
• 50 g of butter
• Grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Start by cleaning the nettles with kitchen gloves to avoid irritation. Rinse under cold water and boil for a few minutes in salted water. Once cooked, squeeze them out and chop finely.
2. In a large saucepan, sauté the chopped onion with a bit of extra virgin olive oil until it becomes translucent.
3. Add the rice to the saucepan and toast for a few minutes until the grains become translucent, stirring frequently.
4. Continue cooking the rice by adding hot vegetable broth little by little, stirring continuously.
5. Midway through cooking, incorporate the chopped nettles.
6. Complete the cooking of the rice until it is al dente, seasoning with salt and pepper.
7. Off the heat, cream the risotto with butter and grated Parmesan cheese.
8. Serve hot with a sprinkle of Parmesan if desired.

Curiosity

Nettles, if picked young and from areas far from pollution sources, offer a delicate taste and a pleasant texture. In Italy, they are traditionally used in various regional preparations, representing the essence of thrifty cooking and peasant tradition.

And if you want to give it an even more Italian touch, you might consider drizzling some raw extra virgin olive oil before serving or completing the dish with aromatic herbs like chopped parsley to enhance its fragrance.