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Stinging Nettle Risotto
The underdog of spring seasonal bounty, the common nettle. Packed with iron and histamines for a seasonal kick and hayfever preparedness, Arthur cooks it into a creamy seasonal risotto.
- 400g freshly picked nettles
- 1.1 litres/2 pints vegetable stock
- 2 tablespoons olive oil
- A knob of butter
- 1 large onion, peeled and finely chopped
- 2 cloves of garlic, peeled and finely sliced
- 1 head of celery, trimmed and finely chopped
- 400g/14oz risotto rice
- 2 wine glasses of dry white vermouth (dry martini or Noilly Prat) or dry white wine
- Sea salt and freshly ground black pepper
- 70g/ 2oz butter
- 115g/4oz freshly grated parmesan cheese
- handful of three-cornered leek (optional)
- (prepping the nettles)
Wash the nettles and drain. Boil a large pot of salted water and put the washed nettles into the boiling water. Cook for 90 seconds and strain. In a high speed blender puree the nettles to a smooth paste. (If, like in our photos, you don't have a blender, chop as finely as you can).
- Heat the stock. Put the olive oil and butter into a separate pan, add the onion, garlic and celery (and three-cornered leek) and cook very slowly for about 15 minutes without coloring. This is called a sofrito. When the vegetables have softened, add the rice and turn up the heat.
- The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
- Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladle fulls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it’s cooked, If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
- Remove from heat and add the butter and Parmesan. Stir well. Place the lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Add the nettle puree and eat it as soon as possible, while it retains its beautiful texture.