Nettle risotto (Risotto alle ortiche)

Nettles are tricky to purchase and are typically collected in the wild, but are worth the forage for their delicious peppery-spinach flavour and multitude of health benefits. Blanching the nettles remove their ability to irritate the skin, so it is crucial to always wear gloves when handling them prior to cooking.

Nettle risotto (Risotto alle ortiche) Credit: Matt Purbrick

• serves

  4

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Mid

Ingredients

• 2 litres brodo (or vegetable/chicken stock)
• 1 kg freshly picked nettle leaves
• ¼ cup olive oil
• 2 French shallots, finely chopped
• 2 garlic cloves, finely chopped
• 500 g Arborio rice
• 1½ cups (625 ml) white wine
• 100 g unsalted butter
• 60 g finely grated parmesan cheese, plus extra to serve
• sea salt and black pepper

Instructions

1. In an extra-large stockpot, bring the brodo or stock to the boil. Blanch the nettles for 2-3 minutes to soften. This will deactivate the stingers.
2. Remove nettles from the stock using tongs (reserve stock) and press any excess liquid from the nettles back into the pot. Allow to cool for 5 minutes. Keep the stock on low heat.
3. Strip the nettle leaves from their stems and finely chop them. Place into a mortar and pestle and crush with a splash of olive oil, until a rough paste texture. You should end up with two cups of 'nettle paste'.
4. Heat the remaining olive oil in a large frying pan over medium heat, add the shallots and cook for 2 minutes, until softened. Add the garlic and cook for 2 minutes, or until golden.
5. Add a generous pinch of freshly ground black pepper and salt. Add the arborio rice and toast for 5 minutes, until the rice is translucent. Add the white wine and bring to the boil for 1-2 minutes, until the liquid is evaporated. Reduce the pan to low heat and add 1 cup of stock and stir.
6. After 5 minutes, gradually add the nettle paste to the rice mixture. Add stock, 1 cup at a time until it is fully absorbed, this process should take around 30-35 minutes. Stir through the butter. Remove from the heat and stir through the parmesan cheese. Serve with a drizzle of olive oil and extra parmesan on top.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.