Strawberry and Nettle Risotto
A recipe from Trentino: rice with strawberries and nettles. A combination of flavors that enhances the individual ingredients and strengthens their taste.
Servings: 4 persone
Equipment
- Large saucepan with lid
- Small pot For broth
- Ladle
- Wooden spoon
- Serving bowl
- Cutting board
- Sharp knife
- Grater (if using cheese)
- Long-handled spoon
Ingredients
- 300 gr Rice
- 100 gr Strawberries
- 40 gr Nettles cleaned
- 1 dl White Wine
- 40 gr Butter
- 30 gr Grana Padano grated
- 1/2 nr Onion
- 9 dl Broth light meat broth
- qb Salt
- qb Pepper
Instructions
- Bring the broth to a boil.
- Pass the strawberries through a sieve and collect the puree in a bowl.
- In a bowl, sauté the onion and nettles cut into pieces with ten grams of butter.
- Add the rice and strawberries and cook for two minutes.
- Evaporate everything with white wine and keep cooking the rice, adding broth as needed.
- When almost cooked, add the butter to meld, then the cheese.
- Serve the dish hot with a sprinkle of pepper (if desired) and garnish with the remaining strawberries.
