Risotto with nettles and Aceto balsamico di Modena IGP Biologico NeroModena - Tondo

Ingredients:
500 grams of nettles
300 grams of carnaroli rice
Shallot
Oil
Vegetable broth
Salt
Pepper
Aceto balsamico di Modena IGP Biologico NeroModena - Tondo

Boil the nettles in a little salted water, drain and squeeze. Chop and sauté in a pan with chopped shallots and a knob of butter. Add the rice, toast and start cooking, adding hot stock as it is absorbed. When the rice is cooked, stir in a knob of butter and 2 tablespoons of Parmesan cheese and serve with Aceto balsamico di Modena IGP Biologico NeroModena - Tondo