Risotto all’Ortica – A Traditional Tuscan Recipe

risotto all'orticaRisotto all’Ortica

Stinging nettle risotto


• 300 g rice
• nettle tips (not flowered)
• extra virgin olive oil
• 1 onion
• prosecco
• vegetable stock
• butter
• salt and pepper


In a pan, fry an onion in some olive oil. Once it has browned add the washed and dried nettle tips. After 2 minutes add the rice, after another 2 minutes add a good amount of prosecco! Let the alcohol evaporate. During the cooking, continuously add some vegetable stock, making sure the rice doesn’t stick to the bottom of the pan. Cooking time will take about 15-20 minutes. Stir in a generous dob of butter and lots of parmesan cheese. Let sit for 4 minutes before serving.



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