Risotto with nettle and Piave

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  • 100 g (4 oz) grated Piave Extra Aged
  • 400 g (16 oz) nettle leaves
  • 300 g (12 oz) rice
  • 1/2 onion
  • 4 tablespoons olive oil
  • butter
  • salt and pepper to taste


4 servings – Medium difficulty

Cook nettle lightly in slightly salted water for a few minutes. Sauté chopped onion in a saucepan with olive oil. Add rice and toast a few seconds. Gradually add water leftover from nettle leaves to cook rice until done. (If more water is needed to finish cooking, use hot broth prepared with a small piece of bouillon cube). Soften with butter and grated Piave Extra Aged and serve very hot.