Starter
Wild herb risotto
Wild herb risotto
Knowledge of herbs has always been deeply rooted in the everyday life of the farming family and is also used in the kitchen.
Johannes Meßner
Farmer from farm Burgerhof
Burgerhof, Brixen
Ingredients
4 persons
30 MIN.
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350 grisotto rice
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1medium-sized onion
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100 gnettles
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30 gamaranth leaves
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olive oil
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wine
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vegetable stock
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30 g'Graukäse' cheese
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butter for thickening
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1 Handfulwild thyme
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parmesan cheese
Instructions - Wild herb risotto
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1.
StepBlanch nettles, pick off the stalks and chop finely. -
2.
StepFinely chop amaranth leaves and sweat in olive oil together with the nettles.
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3.
StepDouse with a generous splash of white wine and let boil down.
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4.
StepGradually add the hot vegetable stock and simmer the risotto rice.
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5.
StepWhen the rice is cooked, stir in cheese and butter to stop the rice getting too dry.
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6.
StepFinally, stir in the seasonal wild herbs such as amaranth and nettle and fresh thyme and serve on a plate with parmesan cheese.
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Happy cooking
