Risotto with Nettles

1. Put extra virgin olive oil in a pan with a thick bottom and sauté the finely chopped shallot on a very low heat.
2. When it is wilted, combine the washed and roughly cut nettle sprouts.
3. Mix well, allow to brown and then cook for 5 minutes on low heat.
4. While boiling the broth, add the rice to the dressing of nettles and let it toast for a minute
5. At this point begin to pour the broth with ladles every time the rice will tend to dry out too much.
6. Season with salt, stirred and, after 15 minutes (or when the rice is cooked), complete with the classic cream made with butter, cheese and pepper.

by Della Tecnica e dell’Arte di fare il Risotto – Edizioni del Baldo 2013