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Top-down view of deep green Minestra di Ortiche in a stoneware bowl, melted Casera cheese and olive oil swirled on top.

Minestra di Ortiche della Valmalenco: Alpine Nettle Soup

A thick Alpine soup of nettles, potato, and rice, finished with melted Valtellina Casera cheese.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: Alpine
Calories: 355
Ingredients Method Notes

Ingredients
  

For the Soffritto
  • 40 g unsalted butter divided
  • 1 tbsp olive oil
  • 1 yellow onion small (80 g); finely chopped
  • 1 garlic clove minced
For the Soup
  • 300 g Yukon Gold potatoes peeled and diced small
  • 100 g Carnaroli or Arborio rice
  • 1.2 l vegetable broth hot
  • 300 g fresh young nettle tops washed, wear gloves when handling raw
  • salt to taste
  • black pepper to taste
To Finish
  • 60 g Valtellina Casera DOP cheese grated, divided
  • extra virgin olive oil for drizzling

Method
 

  1. Put on rubber gloves before touching raw nettles. Wash them in a bowl of cold water and pick off any tough stems, keeping mostly leaves.
  2. In a 24 cm / 9.5-inch heavy-bottomed pot, melt half the butter with the olive oil over medium heat. Add onion and garlic, cook 5 minutes until soft and translucent, not browned.
  3. Add the diced potatoes and stir 2 minutes to coat them in the fat.
  4. Pour in the hot broth, bring to a boil, then reduce to a simmer. Cover partially and cook 10 minutes, until the potatoes start to soften.
  5. Stir in the rice. Simmer uncovered for 12 to 14 minutes, stirring occasionally, until the rice is nearly tender.
  6. Add the nettles, still wearing gloves if handling them directly, and stir until wilted and deep green, about 4 to 5 minutes. The stinging hairs are neutralized within 2 minutes of boiling.
  7. Season with salt and pepper. The soup should coat the back of a spoon lightly; loosen with a splash of hot broth if it's too thick.
  8. Remove the pot from heat and stir in the remaining butter and half the grated Casera until melted and glossy.
  9. Ladle into bowls, top with the remaining cheese and a drizzle of olive oil. Serve immediately while the nettles are still vivid green.

Notes

  • Wear gloves when washing and adding raw nettles, the sting disappears once cooked
  • Use only young nettle tips, older leaves turn tough and bitter
  • Add nettles last so the soup keeps its deep green color
  • Swap rice for pearl barley for a chewier, more traditional texture