Risotto with Bruscandoi, Ortighe and salt-sole
Instructions
Sauté the finely chopped onion.
Add the uncooked and chopped bruscandoi and nettles and salt-boiled and chopped Sun.
Tostarvi rice, spraying it white wine, cook it with broth and whisk it with butter and Parmesan cheese.
Serve garnished with the three herbs.
Ingredients and dosing for 4 persons
- 300 g of rice
- 1 onion
- 1 bunch of bruscandoi (briscandoli)
- 50 g of boiled nettle tips and wring
- 50 g of salt-boiled and sun wring
- 1 glass white wine
- Broth
- Grana
- Butter
- Olive oil
- Salt
- Pepper