Risotto with tender nettle tips

A risotto that celebrates the simplicity and freshness of nettles, bringing an authentic and surprising flavor to the kitchen.

Ingredients for four people:

• Classic Carnaroli Rice: 320 g

• Fresh nettles (tender tips only): 200 g

• Vegetable broth: 1 liter

• Onion: 1 small

• Garlic: 1 clove

• Dry white wine: ½ glass

• Butter: 30 g

• Parmesan: to taste

• Extra virgin olive oil: 3 tablespoons

• Salt and pepper: to taste

Procedure:

1. Thoroughly wash the nettle tips with protective gloves to remove any impurities. Blanch the nettles briefly in salted water, drain, and chop finely.

2. Prepare the soffritto in a pan with extra virgin olive oil, finely chopped onion and a clove of garlic.

3. Add the Carnaroli rice to the pan and toast for a couple of minutes, stirring constantly. Pour in the white wine and let it evaporate.

4. Start cooking the rice, gradually adding the hot vegetable broth. After about 10 minutes, add the chopped nettles and mix well.

5. Continue cooking for another 8-10 minutes, stirring constantly and adding broth as needed.

6. Turn off the heat and stir in a knob of butter and a generous sprinkling of Parmesan cheese. Season with salt and pepper.

7. Plate the risotto and, if desired, garnish with a few fresh nettle leaves or a drizzle of raw olive oil.

To conclude , the Risotto with tender nettle tips is a simple dish but full of character, perfect for enhancing the nature and quality of Classic Carnaroli Rice.