Risotto with nettles and alpine cheese aged in a mine in Valtrompia: a very special, very refined recipe with a surprisingly delicate flavor

Nettle risotto, a recipe somewhat reminiscent of grandmothers, experts in using herbs and flowers in cooking. The magic touch? The addition of malga cheese aged in a mine and the typical Valle Sabbian aged cheese, an explosion of incredibly unique tastes and flavors.

A vegetarian and spring first course, easy to prepare and very tasty, proposed by Chef Manuela Rambaldini of Dosso Alto Restaurant in Collio Valtrompia, at the Resilient Valleys Gastronomic Workshop.

Preparation of nettle risotto with alpine cheese

• In a thick-bottomed saucepan, stew the shallot with a little oil, then douse it with the wine and let it fade.
• Add the dried nettle florets and let them stew gently over low heat for about 10 minutes, keeping them from sticking and letting them dry out well.
• Remove from the heat and momentarily remove the stir-fry from the pot. In the same pot (avoid washing it), add the rice and dry toast it. When it is hot, begin to wet it with the boiling broth and proceed to cook the risotto.
• About halfway through cooking, add the sautéed nettles removed earlier. Add the cheeses and butter only at the end of cooking, with the heat now off, stir vigorously and serve immediately.

Recipe by chef Manuela Rambaldini of Dosso Alto Restaurant in Collio Valtrompia at the Resilient Valleys Gastronomic Workshop on July 29, 2019. Photograph of the plate: Nicolò Brunelli