The nettle risotto is a simple and surprising first course, perfect for bringing the authentic flavors of nature to the table. The nettles, wild herbs often underestimated, give the risotto an intense green color and a delicate but enveloping taste.
Although they are known for their stinging power, the heat removes this characteristic completely during cooking: the only precaution is to handle them with gloves while cleaning.
A perfect dish for spring, both genuine and refined at the same time.
If you love spring first courses, you’ll surely enjoy these recipes:
- Difficulty: Easy
- Cost: Very affordable
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients to prepare Nettle Risotto
- 1.75 cups Carnaroli rice
- 3.5 oz nettles
- 8.5 cups vegetable broth
- 5.3 oz fontina cheese
- 3.5 tbsp butter
- 0.5 cup grated Parmesan cheese
- extra virgin olive oil
- salt
- pepper
Tools to prepare Nettle Risotto
- Pot
- Saucepan
- Hand Blender
- Ladle
- Bowl
How to prepare Nettle Risotto
Blanch the nettles in boiling water for a few minutes.
Drain them and immediately transfer them to a bowl with ice water to stop the cooking and preserve the bright color.
Drain again, squeeze out excess water and blend until you obtain a smooth, intense green purée.
In a saucepan, heat a drizzle of extra virgin olive oil and toast the rice for a couple of minutes.
Add a ladle of hot broth and stir in the nettle purée.
Continue cooking by adding broth little by little, stirring occasionally, until the rice is fully cooked.
With the heat off, finish by stirring in the butter, pieces of fontina and grated Parmesan.
Mix until you obtain a creamy risotto, let rest for one minute and serve.
Storage
Nettle risotto is best eaten fresh. Alternatively, you can store it in the refrigerator for one day and reheat it with a splash of broth.
Tips
Use young nettles for a milder flavor.
Do not skip the ice water bath: it is essential to keep the color vibrant.
For a perfect texture, the risotto should be “all’onda” (creamy and slightly flowing).
Variations
Add crispy speck for a more flavorful version.
Replace fontina with taleggio for a stronger taste.
For a vegan version, omit butter and cheeses and finish only with extra virgin olive oil.
FAQ (Questions and Answers)
Do nettles still sting after cooking?
No, heat completely removes their stinging effect.
Which rice should I use?
Carnaroli is ideal, but you can also use Arborio or Vialone Nano.
