Nettle risotto (4p)

1 charlotte onion

1 garlic clove

1 table spoon butter

2-3 table spoons olive oil

4 dl Arborio rice 

2 dl white wine

1 l chicken or vegetable stock

1 dl preboiled and chopped nettles

2,5 dl grated parmesan cheese

salt and pepper

Boil the stock in a saucepan. Peel and chop the onion and the garlic. Fry gently in olive oil and butter. Add the rice and fry until the rice is gets shiny. Add the wine and boil for 1-2 minutes. Add the the stock about 2-3 dl at the time and stir gently. When all the stock is added and the rice in almost cooked add the nettles and the parmesan and turn off the heat. Leave for a few minutes. Season with salt and pepper. Eat as it is or serve with cured ham.