Kumo Risotto

Ingredients :

320g of rice, a handful of kumo (a type of herb which grows in Spring on the pastures of the Altopiano), 1.5 litres of
meat stock, 30g butter, 1 small white onion, 4 spoonfuls of extra virgin olive oil, 4 spoonfuls of grated Grano Padana
cheese, 2 spoonfuls of freshly chopped parsley, salt, pepper.

Method :

Finely chop the onion and fry it in the olive oil. Add the washed and chopped 'kumo' along with a touch of stock.

Add the rice and start to cook it, always adding more stock bit by bit to stop the mixture from drying out.

When the rice is cooked add the salt and pepper and mix in the cheese and butter. Let it rest for a few minutes then serve while still hot.