Risotto with nettles
Instructions
Fry the chopped onion in 20 g of butter, then add the nettles washed (use gloves) and chop.
Let stand for a few minutes before adding the rice.
Stir and add the wine, evaporate and combine the broth bit by bit.
When cooking is almost at the end add the parmesan and the remaining butter and serve.
Ingredients and dosing for 4 persons
- 1 onion
- 300 g of rice
- 1 glass of wine
- 300 g of nettle leaves
- Broth
- 70 g of grated parmesan cheese
- 40 g of butter