Rice with nettles

Worn the gloves come off only the florets of nettles (the plants must not be full maturation reached it the find of a bunch of hard leaves and love bite .

.

.

) in practice take the Green and fleshy peaks with smaller leaves .

.

.

better yet if you manage to catch a couple of handfuls of Sun gems of nettle, the recipe will be sublime (according to the connoisseurs).

Once you retrieve the nettles, you should wash well one by one (with gloves) to eliminate any parasites that often lurk (a washed in addition, rather than a meat-and-nettle risotto .

.

.

).

Chop the onion as fine as possible, with garlic and parsley and mix everything together in a casserole.

Reduce in mash the FAT (to do this, you can use a kitchen knife, the blade scaldandone on flame and then mashing the bacon with this lama .

.

.

).

Add the poor so badly reduced fat stuff in the saucepan and place over a fire to Cook (not sbruciacchiare), then do not take strange colors.

Meanwhile heat the stock.

Merge to sauté the coarsely chopped nettles and leave them to dry for a few minutes in the concoction.

Then sprinkle with broth, let boil then cover again and put the flame to a minimum.

Let simmer this for 40 minutes.

After this time cleaning up the rice grains one by one takes rice now glistening and joins the Sabir and let Cook al dente, stirring occasionally.

In case you too dry add boiling water to mestolate.

The result should be a fairly thick soup.

To do what the parmesan and add a handful of pepper, mixed the whole thing uses in dishes of reach and you let it sit a few minutes before sinking the greedy Spoon into this sublime Pimp