Pick the nettles with gloves. Either from your own garden or from a place where nothing is guaranteed to be splashed! Tip: cut the leaves with the scissors. Wash in lukewarm water.
Sweat the risotto rice in the hot butter, then gradually pour in the broth until the liquid has boiled away again and again. After about 1/2 hour the rice is cooked, try it. Add the washed nettle leaves and stir until they collapse like fresh spinach. Goes very quickly.
Finally, add the strawberries that have been washed, removed from the leaves and quartered. Season with salt (if necessary) and pepper, add a few fresh Parmesan shavings and serve.
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