Risotto with nettles
Diego Ponzoni
Gluten-free
Menù Ingredients
q.s. Salt
30 ml. White wine
30 g. Butter
50 g. Shallots
Serve 6
Finely chop the shallot and saute it in a pan with some oil. Add the vialone nano rice, toast it, deglaze with the wine and let it evaporate. Start to add a ladle of boiling vegetable broth and continue to cook the rice over high heat. Once cooked, add the Nettle cream, stir in the butter, the Parmigiano Reggiano sauce and, if necessary, season with salt.
