Nettle Risotto

Ingredients

• 150 g young nettles (or young spinach)
• Salt
• 150 g Taleggio cheese (48% fat in solids)
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 30 g butter (2 tbsp)
• 250 g risotto rice (e.g., Carnaroli)
• 1 l hot vegetable broth
• black pepper

Instructions

1. 1.

   Wash the nettles, pat dry, remove leaves and stems. Blanch the nettle leaves in plenty of boiling salted water for 1–2 minutes, shock them in ice water, drain and squeeze out excess liquid.

2. 2.

   Trim the cheese and cut into about 1 cm cubes. Peel and finely dice the onion and garlic. Pulse the nettle leaves in a blender with 1 tbsp oil in several intervals until finely chopped.

3. 3.

   Heat the remaining oil and 1 tbsp butter in a pot. Sauté the onion and garlic over medium heat for 1–2 minutes until translucent. Add the rice, stir for 2 minutes, then deglaze with 100 ml broth and reduce almost completely over low heat while stirring. Pour in another ~200 ml broth, season with salt and pepper, and cook the rice for about 20 minutes, adding more broth as needed.

4. 4.

   Add the nettle mixture and stir well. Finally fold in the cheese cubes and the remaining butter pieces. Let the risotto rest for 3 minutes, then serve on plates.