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Nuts and Nuts Risotto
ingredients
servings
2
Semibrown rice
170 grams
Nettle
150 grams
Sheep caciotta
20 grams
Extra virgin olive oil
20 grams
Iodized salt
to taste
Shelled walnuts
25 grams
first courses from Italy - Lazio
Nuts and Nuts Risotto
Nuts and Nuts Risotto
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A risotto to take advantage of the horticultural properties: diuretics, purifying, anti-rheumatic, hypoglycemic, antianemic, reconstituting and remineralizing.
preparation
step 1
Soak the nettle leaves in cold water for about half an hour, then drain them and lightly salted for about 15 minutes. Sprinkle well and allow them to cool
step 2
Recuperate the nozzle baking water and add some more enough (about 2 parts to the weight of the cereal) to brown the rice according to the time indicated on the package
step 3
Meanwhile, prepare the cream of nettle, shredding the leavened leaves with walnut kernels, grated pecorino cheese, oil and, if necessary, little cooking water, resulting in too dense cream.
step 4
After cooking the rice, drain it and stuff it for a few minutes with the cream of nettles.
