Nettle risotto with Asiago and chestnut honey
Nettle risotto with Asiago and chestnut honeyTime: 30 min Lifestyle: Creative Type of cheese: Asiago Stagionato Course: First
50 g Asiago Fresco o Stagionato PDO
200 g rice
1 l meat broth
50 g nettles
10 g shallot
10 g celery
a teaspoonful of chestnut honey
a knob of butter
extra virgin olive oil, salt to taste..
Preparation time: 5 min
Cooking time: 25 min
Fry the celery and the shallot with extra virgin olive oil. Add the rice. When everything is well toasted add the meat broth well degreased in successive phases so that the rice "does not stick" to the pan. Mix everything constantly. At the end of cooking stir in the chestnut honey, Asiago Fresco PDO or with the Asiago Stagionato PDO to taste, a knob of butter and a dash of extra virgin olive oil.