Ingredients
- 300 g Carnaroli rice
- 250 g nettles
- 200 g milk
- 130 g peeled and toasted hazelnuts
- 120 g pecorino
- Grana Padano Dop
- cornstarch
- vegetable broth
- White vinegar
- extra virgin olive oil
For the recipe of risotto with nettles with pecorino sauce, clean the nettles, blanch them, drain them following the steps illustrated below; shake it until you get a creamy paste. Puree 100 g of hazelnuts with 170 g of oil. Break up the remaining hazelnuts. Toast the rice in a fat-free saucepan for 3-4 minutes. Wet it with a ladle of boiling broth and cook it, adding more broth, little by little, in 15-18 minutes.
FOR THE SAUCE: Meanwhile heat the milk to a boil. Then add 1 teaspoon of cornstarch diluted in a little water and stir. Also add the grated pecorino and let it melt until you get a sauce.
Stir the risotto with the nettle cream, 3-4 tablespoons of hazelnut oil and 3 tablespoons of grated Parmesan. Complete it with 1 teaspoon of white vinegar and serve it with the pecorino sauce and the chopped hazelnuts.
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