Nettle Risotto with Strawberries

Pluck the nettles from the stems with gloves, rinse often, dry and chop coarsely. Cut the washed and freed from the green young onion into rings, steam in butter until translucent. Add the nettles, season and steam until the liquid has evaporated. Add whipping cream and milk and almost boil. Set aside.

Rinse the strawberries, dry, deseed, quarter and sprinkle with sugar.

For the risotto, bring the stock to a boil with water, season with salt and season with pepper.

Fry the shallot in 2/5 of the butter and then fry the long grain rice in it until translucent. Pour 4/5 of the wine and cook.

Pour half of the boiling stock liquid to the long grain rice, cook at moderate temperature while stirring. Do the same with the remaining liquid. Simmer on low heat for about 20 minutes, until the risotto is slightly soupy but still al dente. Add the nettles to the long grain rice form and on the turned off stove top add the remaining butter. Fold in the Parmesan, the rest of the wine and the strawberries, simmer briefly and serve on the spot.

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