Nettle risotto with smoked ricotta



320g Vialone nano rice
160g Nettles
700g Water
50g White wine
1 Onion
30g Butter
40g Parmesan cheese
Vegetable stock-cube
50g Smoked ricotta


Recipes realized with Chef Edoardo Spinelli in collaboration with Riseria RISO GRAZIA


  1. Wash the nettles thoroughly
  2. Bring about 3 litres of water to the boil, blanch the nettles for 2 minutes and then let it cool
  3. Use a pan to sauté half an onion with a little butter, sauté the nettles over high heat for 2 minutes
  4. Blend everything and set aside
  5. Use a saucepan to toast the rice, simmer with a little white wine
  6. Add half of the nettle cream and the vegetable cube
  7. Continue cooking for 15 minutes adding boiling water a little at a time
  8. Once cooked, turn off the heat, add the butter, the Parmesan cheese and stir in the rice
  9. Serve garnished with nettle cream and grated smoked ricotta