For a long time I avoided making risotto, it seemed like such a thing that only the very skilled in the kitchen know how to do. After all, after reading here and there, it didn't seem like it. It only takes a little time available just for that.
What ultimately determined me to try risotto was the nettle mound I had on the table and the fact that we had to take advantage of them. :)) As nettle food is not a problem to make, unless I would like to eat it alone :)) I opted for the less "crooked" option 😀
- 50 g butter
- 2 tablespoons olive oil
- 1 onion
- 1 cup rice
- 2 cups vegetable soup (hot) or water
- 1 glass of dry white wine
- 1/2 clove of garlic
- salt and pepper
- 50 g parmesan race
- nettles (depending on your preferences and how green :)) you want risotto to come out)
Preparation of Risotto with nettles:
Finely chop the onion and fry in melted butter mixed with oil. When the onion has softened, put the well-washed rice in some water. Cook until translucent.
Pour the wine and simmer until the juice decreases, stirring occasionally. Add half a cup of soup and mix until all the soup is incorporated. Do not add another soup until the previous one is well evaporated. Season with salt and pepper.
When we put the last part of the soup, we add the finely chopped nettles and the chopped garlic. Before turning off the heat, add the grated Parmesan cheese and cover with a lid.
Serve hot, as such or as a side dish.