Risotto alle ortiche ed Eierschwammerl
Chanterelle and nettle risotto

Ingredients for 4 hungry people  

• 400g risotto rice
• 50g + 700g vegetable broth
• 200g fresh nettle
• 400g chanterelle mushrooms
• 60g white wine
• 30g + 20g butter
• 60g onions
• 8g + 8g + 8g extra virgin olive oil
• 4g salt
• pepper

Procedure

1. Cut the onions in very fine dices;
2. In a small pan with 30g butter, stir fry the onions on low heat until browned, adding 50g of broth slowly as it proceeds;
3. Clean the mushrooms (see tip below);
4. Clean the nettle by stripping all the leaves off the stems and washing them;
5. Heat up 8g of olive oil, roast the nettle, then add 50g of water, and let it cook for 10 minutes;
6. Blend the cooked nettle;
7. Warm up the rest of the broth;
8. Heat up 8g of olive oil with half of the roasted onions;
9. Add the rice, let it dry for a few seconds, then add the wine;
10. Add the blended nette and some broth and let cook 20 minutes, while stirring;
11. In the meanwhile, add 8g of olive oil in a pan, half of the roasted onions, and stir fry the mushrooms;
12. They will leak some liquid, stir fry on high heat until it's evaporated;
13. Finish with 20g butter, pepper, and salt.

Tip: It is important not to wash the chanterelle mushrooms, but to clean them dry with a knife and a brush.