Consorzio Asiago Nettle risotto with Aged Asiago PDO and chestnut honey

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Nettle risotto with Aged Asiago PDO and chestnut honey

Difficulty
Medium
Type of dish
First Courses
Time
30

Ingredients

50 g Fresh or Aged Asiago PDO
200 g rice
1 litre meat stock
50 g nettles
10 g shallot
10 g celery
Teaspoon of chestnut honey
Knob of butter
Extra virgin olive oil,salt to taste

Preparation

Fry the celery and shallot gently in the extra virgin olive oil until golden. Stir in the rice. When the mixture is golden brown, skim the fat off the meat stockand pour in a little at regular intervals so the rice does not “stick” to the pan. Add the nettle leaves, stirring all the time. When the risotto is almost ready,fold in the chestnut honey, Fresh Asiago Pdo or, if you prefer, Aged Pdo, a knob of butter and a drop of extra virgin olive oil.
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