Spring is near and there is no better way than welcoming it in the kitchen fully enhancing all its gifts: from the vegetable garden and new fragrances come to the market that we can not wait to bring to the table!
That's why we chose nettles, to make this risotto special and bring joy to your meals.

Recipe of risotto with nettles with pecorino sauce

Ingredients for 4 people

300 g of Carnaroli rice
250 g nettles
200 g milk
130 g peeled and toasted hazelnuts
120 g of percorino
Grana Padano dop
cornstarch
vegetable broth
White vinegar
extra virgin olive oil

Preparation of rice
Clean the nettles, blanch them, drain them following the steps shown below; blend them until a creamy consistency is obtained. Blend 100 g of hazelnuts with 170 g of oil. Break up the remaining hazelnuts
Toast the rice in a saucepan, without fat, for 3-4 minutes. Wet it with a ladle of boiling broth and bring it to cooking, adding more broth, little by little, in 15-18 minutes.

For the sauce
Heat the milk until it boils. Then add 1 teaspoon of cornstarch diluted in a little water and stir. Add the grated pecorino and let it melt until you get a sauce.

Stir the risotto with the cream of nettles, 3-4 tablespoons of hazelnut oil and 3 tablespoons of parmesan.
Complete with a teaspoon of white vinegar and serve with the pecorino sauce and hazelnuts.