For the nettle risotto, wash nettle leaves and cut into strips. Sauté the onions in butter, add the nettle leaves and sauté for 2 minutes. Add rice, sauté, pour white wine and let the liquid evaporate. Add salt and then the soup slowly, ladle by ladle, stirring constantly.
In between, let it boil again and again. Continue pouring until the rice is ready (about 18 minutes). The rice grains must still be crunchy inside and have bite, the consistency should be mushy. Remove the risotto from the heat. Stir in the cream, parsley, marjoram and grated cheese, add pepper and serve.
Preparation Tip:
Instead of nettle leaves, which are not always readily available, porcini mushrooms, chanterelles, wild garlic or asparagus can also be used as flavor carriers.
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