First of all clean the nettles: wear gloves, rinse the nettles well, remove the stems and wash them again.
Sauté in a pan with salt and oil, then drain from the excess water, keeping it aside.
Then whisk them with a mixer or a blender and set them aside.
Finely chop the onion and sauté in a pan with a little oil.
Add the rice and toast it: when it starts to become transparent, add the wine.
When the wine has evaporated, start adding the hot stock, 1-2 ladles at a time, adding more as it is absorbed.
After the first 5 minutes of cooking, add the nettle cream and continue cooking.
Once the rico is ready (it will take about 15 minutes in total, but it depends on the rice you used), stir in butter and parmesan.
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