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Blanch and blend the nettles, whip with extra olive oil and vegetable broth getting a cream.
Toast the rice for 2 minutes, moisten with broth and after 5 minutes put the cream of nettles.
After 12 minutes cream with butter and Parmigiano cheese.
Sear the sausage leaving pink at the center, for traditionalists this sausage of veal should be eaten raw, but taste it as you prefer.
