Preparation

1. Wash the nettles thoroughly
2. Bring about 3 litres of water to the boil, blanch the nettles for 2 minutes and then let it cool
3. Use a pan to sauté half an onion with a little butter, sauté the nettles over high heat for 2 minutes
4. Blend everything and set aside
5. Use a saucepan to toast the rice, simmer with a little white wine
6. Add half of the nettle cream and the vegetable cube
7. Continue cooking for 15 minutes adding boiling water a little at a time
8. Once cooked, turn off the heat, add the butter, the Parmesan cheese and stir in the rice
9. Serve garnished with nettle cream and grated smoked ricotta