&noscript=1 /> Wild herb risotto - Recipe from South Tyrol Rezept


Wild herb risotto

Wild herb risotto

Knowledge of herbs has always been deeply rooted in the everyday life of the farming family and is also used in the kitchen.
Johannes Meßner
Farmer from farm Burgerhof
4 persons
30 MIN.
  • 350 g
    risotto rice
  • 1
    medium-sized onion
  • 100 g
  • 30 g
    amaranth leaves
  • olive oil
  • wine
  • vegetable stock
  • 30 g
    'Graukäse' cheese
  • butter for thickening
  • 1 Handful
    wild thyme
  • parmesan cheese
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Instructions - Wild herb risotto
  • circle-dashed 1.
    Blanch nettles, pick off the stalks and chop finely.
  • circle-dashed 2.
    Finely chop amaranth leaves and sweat in olive oil together with the nettles.
  • circle-dashed 3.
    Douse with a generous splash of white wine and let boil down.
  • circle-dashed 4.
    Gradually add the hot vegetable stock and simmer the risotto rice.
  • circle-dashed 5.
    When the rice is cooked, stir in cheese and butter to stop the rice getting too dry.
  • circle-dashed 6.
    Finally, stir in the seasonal wild herbs such as amaranth and nettle and fresh thyme and serve on a plate with parmesan cheese.
    Happy cooking
Johannes Meßner
Farmer from 'Roter Hahn Buschenschank'
Burgerhof in Brixen

From the farm kitchen

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Fam. Meßner  | Brixen  (Eisacktal valley)
Typical Tyrolean wine tavern
Farm's own products Burgfrieden, INSekt, 'Kaminwurzen' cured sausage, Blackcurrant cordial, Farmhouse bread ...
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