Risotto with three nettles.

False nettles and parietaria?[commonly known as?spreading pellitory?or?pellitory of the wall],?unlike nettle, are not stinging and can also be eaten raw, to better capture the herbaceous and fresh flavour.

Preparation time

45min

Serving

4 people

Ingredients

-???????360g rice

-???????300g nettles

-???????100g false nettles (Lamium purpureum)

-???????100g parietaria (Parietaria officinalis)

-???????1 white onion

-???????vegetable broth

-???????dry white wine

-???????butter

-???????Grana Padano DOP

-???????extra virgin olive oil

-???????salt

Preparation

Step 1

Clean the nettles, keeping only the leaves. Blanch them in boiling salted water for 1 min, drain, squeeze, and blend them with about 50 g of oil and a little of their cooking water, until you achieve a creamy pesto.

Step 2

Chop the onion and sauté it in a little oil, add the rice, toast, and blend with 1/2 glass of wine, then cook, wetting it with the broth, about 1.2 litres, a little at a time, in 12-15 min.

Step 3

Stir in a knob of butter and 2 tablespoons of grated parmesan, with the nettle cream. Complete it with the false nettles and raw parietaria.

Pairing:

A medium-bodied white, which aromas of herbs.