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Wednesday, December 26, 2012,2:30 AM by
D.Sumithra

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RISOTTO WITH NETTLES

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Melt half the butter in a large pan and fry the onion and celery until soft.
  • Add nettles and stir, then cook for 5 -6 minutes until completely soft and tender, add a little water if necessary to prevent sticking.
  • Add rice and mix thoroughly until the grains are shiny, well coated and very hot.
  • Pour in the wine and stir until the alcohol has evaporated.
  • Add a little hot stock and stir until the rice has absorbed all the liquid, then add more. wait for the liquid to be absorbed, then add more stock.
  • Continue in this way for about 20-25 minutes until the rice is creamy and tender but still firm to the bite.
  • Remove from the heat and stir in the remaining butter and Parmigiano Reggiano.
  • Season with salt and pepper then cover and leave to rest for about 5 minutes.
  • Transfer to a warmed platter and serve immediately.
  • Garnish with extra Parmigiano Reggiano at the table while serving. 

INGREDIENTS

  • 1 large, mild onion, finely chopped
  • 1 large celery stick, finely chopped
  • 100 grams unsalted butter
  • 500 grams freshly-picked nettles, washed, dried and finely chopped
  • 400 grams Arborio rice
  • 150 ml medium dry white wine or rose wine
  • 2 litres chicken or vegetable stock, kept simmering
  • 100 grams freshly grated Parmigiano Reggiano, plus extra for serving
  • Freshly milled black pepper and Salt

5 comments for “Risotto with Nettles”

  • Posted Sunday, February 12, 2023 at 7:26:39 PM

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