Tyrolean recipes - farm recipes
Starter
350 g risotto rice
1 medium-sized onion
wild herbs: around 100 g nettles, around 30 g amaranth leaves, 1 handful of wild thyme (depending on season)
olive oil
wine
vegetable stock
parmesan cheese
30 g 'Graukäse' cheese (not too much, as it is very strong) or an alternative mountain pasture cheese
butter for thickening
preparation
Blanch nettles, pick off the stalks and chop finely. Finely chop amaranth leaves and sweat in olive oil together with the nettles. Finely chop onion and sweat in olive oil, add risotto rice and fry briefly with the onion. Douse with a generous splash of white wine and let boil down.
Gradually add the hot vegetable stock and simmer the risotto rice. When the rice is cooked, stir in cheese and butter to stop the rice getting too dry. Finally, stir in the seasonal wild herbs such as amaranth and nettle and fresh thyme and serve on a plate with parmesan cheese.
Gradually add the hot vegetable stock and simmer the risotto rice. When the rice is cooked, stir in cheese and butter to stop the rice getting too dry. Finally, stir in the seasonal wild herbs such as amaranth and nettle and fresh thyme and serve on a plate with parmesan cheese.
Have fun cooking
Frau Meßner
Farmer at ’Burgerhof‘ near Brixen, a ’Red Rooster‘ farm and inn
printwww.redrooster.it
