Risotto with wild herbs in a basket made from bread
For the risotto:
280 g. of Arboreo rice,
1 l. vegetable broth,
1 bunch of asparagin (wild hops, urtizon, bruscandolo),
1 bunch of chives,
6 twigs of nettle with medium-sized leaves,
30 g. of butter,
50 g. of aged Montasio cheese (to be grated).
For the bread basket:
500 g. of flour "00",
300 ml of water,
4 tablespoons of extra virgin olive oil,
15 g. brewer’s yeast,
2 teaspoons of sugar,
15 g. of salt.
1 steel bowl (use to shape the basket)
Friuli-Venezia Giulia is a territory rich in biodiversity, here you can find numerous spontaneous edible herbs, including Asparagina (Wild Hops, Urtizon, Bruscandolo), Chives and Nettle, main ingredients of the recipe. Recognizing spontaneous plants is very important not to risk collecting poisonous plants for our organism. We must know that spontaneous edible plants have very important properties and organoleptic characteristics for our nutrition.