1. Let us start to roasted garlic. Head of garlic cleaned from top husks and cut the top off of the cloves by about 1\4 (cut off part not to throw away!), while maintaining the integrity of the head. Mix olive oil, rosemary and salt and pour evenly the mixture of garlic. Put the garlic on the foil, close tightly and bake in a preheated 180 degree oven for 30 minutes. Garlic weight should be well grilled and become soft. I baked two heads, because this compound is perfectly suitable for sandwiches, but for our risotto will need only one head.

2. While the garlic is baked, prepare the pesto. I love nettles in soups, but the pesto tasted for the first time. And the result I liked-a bright, useful. From nettle to leave the upper leaves. If the nettle is young, you can use the stems. Nettle rinse with cold water. Boil water and blanch the nettles for 1 minute. Drain and quickly cool the nettles in a container with ice water to preserve color and desired level of readiness. The resulting mass with a force wring out and chop. There should be about 1 large handful of chopped nettles. The rest of the ingredients given on the amount of nettle mass.

3. Roasted nuts and the remaining when cutting the garlic cloves crushed with a blender in large crumbs.

4. Grate the cheese on a grater. Add nettle mass and Parmesan to the nuts, add two tablespoons of olive oil and grind to a paste. If necessary, add salt.

5. Mix the resulting paste, gradually adding olive oil until desired consistency.

7. Now, the actual risotto. The main thing in risotto is the right rice. Risotto should not be crumbly, but the grains of rice must remain intact, not be soft after boiling porridge. If rice is correct, then to do so is easy. Rice "Arborio" from Mistral is perfectly located for this purpose. It is a pity that rarely happens in our stores. Measure out 250 grams of rice. Rice is not rinsed.

8. In a saucepan or in a deep frying pan, melt the butter. Onion cut into cubes and fry a few minutes in the butter.

9. Add dry rice and fry in the oil for about five minutes, until the rice has soaked with oil and become translucent around the edges. Pour one ladle of hot broth and cook, stirring, until completely absorbed the broth. As it is absorbed add the broth in small portions.

10. When the rice reaches a soft, pour in the wine.

11. Baked garlic clear from the husk and crush using tolkushkoy or dull side of the knife to puree mass. For 5 minutes before the end add in the risotto garlic mashed potatoes and stir thoroughly.

12. In the end, you should pour the broth very carefully, in small portions to achieve the desired consistency. When the risotto is ready, add grated Parmesan and stir. To rectify of salt.

13. Put in a bowl, add pesto and serve immediately.