Ingredients (per person):
- 1 cup risotto rice
- 1 handful of nettles
- 1 garlic clove (optional)
- 1 tablespoon extra virgin olive oil
Wash the nettle and cut it into pieces (remember to wear gloves). Pour it into the pot where you have been boiling a cup of water per person. Also place the garlic and cover, leaving to simmer until the vegetables soften (about 5 minutes). Add the oil and then the rice and toss it, stirring constantly for about 5 minutes. Then add some boiling water for a while (or rather the broth, always boiling). Continuously stir and add the hot broth little by little until the previous dose is absorbed, until the rice is cooked perfectly. It will serve to complete some oil in raw and Parmesan cheese or grated cheese more. If you prefer a richer dish, you can add, always prepared, cream.