Stinging Nettle Risotto

Stinging Nettle Risotto

Start by foraging with your rubber gloves on and only pick young nettles, be careful not to sting yourself.

Ingredients for Nettle Purée

2 cups fresh picked nettles
20g butter
1 large spring onion
1 large garlic clove
3 Sprigs of Thyme
1/4 cup white wine
1 cup chicken stock
1 tablespoon Morella Grove Olive Oil

Ingredients for rice

Approx 2 litres of chicken stock
1 tablespoon of Morella Grove olive oil
1/2 leek finely chopped
1 1/2 cups of SunRice Arborio rice
1/4 cup white wine
Finely grated zest of a lemon
40 grams of butter
3/4 cup of Grana Padano grated cheese

Firstly make your nettle purée
Melt butter in a frypan over medium heat add onion,garlic,thyme and cook for 4 minutes.
When onion has softened add wine bring to boil and add stock reduce by half, transfer to a blender.

Prepare the nettles
Blanch nettles in boiling salted water for 30 seconds drain and refresh in cold water.
Nettles are now safe to touch.
Drain well and place leaves only in the blender with onion mixture add the oil and blend for 30 seconds.
Cover mixture and set aside.

Prepare the rice
Heat oil in a pan and add onion cook till soft than add rice making sure that rice is well coated cook for 3-4 minutes, add wine and salt to taste stirring constantly keep adding your warmed stock till the rice is just cooked keep stirring.
Remove from heat and add butter,cheese,lemon zest and nettle purée.
Divide among serving bowls and top with pink peppercorns, lemon zest and extra cheese drizzle with Olive oil and serve.
Enjoy a very old Italian dish