🌱 Nettle Risotto (susei) – Spring Recipe from Mountain Tradition
In spring, the unspoiled woods and slopes of our mountains offer small treasures to gather: among these are the nettle shoots, known in dialect as susei. Rich in beneficial properties, they are perfect for making a healthy, fragrant, and surprisingly tasty risotto 🌾🧅. The nettle risotto is a simple, natural recipe deeply linked to the farming tradition of Valchiavenna and Valtellina. A true seasonal treat to be served hot!
📝 Ingredients (for 4 people)
- 300 g of Carnaroli or Vialone Nano rice
- 20 g of fresh nettle tops, well washed and chopped
- 1 small onion
- 50 g of grated Parmesan
- 50 g of butter
- Extra virgin olive oil to taste
- ½ glass of dry white wine
- Vegetable or meat broth to taste
- Salt and pepper to taste
👩🍳 Step-by-step Preparation
1. Prepare the sauté:
- Finely chop the onion.
- In a saucepan, sauté it gently with butter and a drizzle of oil until it is soft and transparent.
2. Add the nettles:
- Add the chopped nettles (well washed and dried) and sauté for a couple of minutes in the sauté.
3. Toast the rice:
- Add the rice and stir to toast it evenly.
- Deglaze with the dry white wine and let it evaporate completely.
4. Cook the risotto:
- Gradually add hot broth, stirring occasionally.
- Adjust with salt and cook for about 16-18 minutes.
5. Finish and serve:
- Once cooked, turn off the heat.
- Add the remaining butter, the grated Parmesan, and a sprinkle of black pepper.
- Mix well and serve hot, garnishing as desired with a few young nettle leaves.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📖 Source: "Once Upon a Time... the melonz – From Tradition to Innovation"
