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Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs)

Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs) is a modern Cymric (Welsh) for a traditional risotto of rice cooked in chicken (or vegetable) stock that's finished with blanched nettle tops and mixed wild herbs. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Risotto of Nettles and Wild Herbs (Risoto o Ddail Poethion a Pherlysiau Gwyllt).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4–6

Rating:

Tags : Wild Food Vegetarian Recipes Herb Recipes Chicken Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

40 o benau dail poethion (byddwch yn ofalus pan yn eu hel)
bwnsiad bychan o berllys gwyllt
bwnsiad bychan o gennin syfi gwyllt
bwnsiad bychan o ddail berw Caersalem
bwnsiad bychan o ddail craf y geifr
2 sibolsen, wedi torri'n fan
50g o fenyn
200g o reis arborio
500g o stock cyw iar neu lysiau
150ml o win gwyn
halen a phupur du, at flas

Dull:

Dewch a sosban o ddŵr i ferwi. Glanhewch y dail poethion, ychwanegwch i'r dwr berw a choginiwch am 2 funud cyn eu troi i radell. Gadewch iddynt oeri am ychydig yna gwasgwch nes yn sych, cyn eu torri'n fan. Glanhewch gweddill y perlysiau cyn eu torri'n ddarnau man. Gosodwch y stoc mewn sosban a dewch i ledferwi. Mewn sosban drom, toddwch y menyn, ychwanegwch y ddwy sibolsen a ffriwch am tua 4 munud, nes yn feddal on heb liwio. Ychwanegwch y reis, trowch i fewn i'r menyn a choginiwch am ychydig o funudau gan droi'r gymysgfa'n gyson. Ychwanegwch y gwîn gwyn, can godinio nes eu fod i gyd bron wedi diflannu. Nawr ychwanegwch lwy fawr o'r stoc poeth, gan goginio nes fod yr hylif i gyd bron wedi diflannu eto (trowch y gymysgedd bob hyn-a-hyn). Coginiwch fel hyn, gan ychwanegu mwy o'r stoc pan fod y gymysgedd reis bron yn sych nes fod y gymysgfa'n hufennog a'r reis bron wedi gwneud drywodd (dylid fod ychydig yn galed yn y canol). Pan fod y reis yn barod, ychwanegwch y dail poethion a'r llysiau i'r risoto. Ychwanegwch halen a phupur du at flas. Trowch y cyfan i ddestil gweini, ychwanegwch ychydig o berlysiau ffres am ben y cyfan gan dywallt ychydig o olew olewydd drosodd. Gweinwch gyda chws Parmesan wedi ei ratio.

English Translation

Ingredients:

40 nettle tops (take care when picking)
small bunch of wild chervil
small bunch of wild chives
small bunch of wild rocket leaves
small bunch of ramson (wild garlic) leaves
2 shallots, finely chopped
50g butter
200g Arborio rice
500ml chicken stock or vegetable stock
150ml white wine
salt and freshly-ground black pepper, to taste

Method:

Bring a pan of water to the boil. Wash the nettle tops, add to the boiling water and blanch for 2 minutes. Drain in a colander and allow to cool then chop the nettles finely. Wash the other herbs and chop finely then set aside.

Pour the stock into a saucepan and bring to a simmer over low heat. Melt the butter in a heavy pan, add the shallots and sweat gently for about 4 minutes, or until soft but not coloured. Add the rice and stir to coat in the butter then cook for a few minutes, stirring constantly.

Add the white wine, bring to a boil and cook until almost all the liquid has evaporated away. Now add a ladleful of the hot stock and cook this down until the liquid has been absorbed (stir the mixture occasionally). Continue cooking in this manner, adding more stock each time the mixture is almost dry, until the risotto is creamy and the rice is almost cooked through (the grains should still be a little firm in the centre).

When the rice is ready, add the chopped nettles and the herbs to the risotto. Stir to mix and season to taste with salt and freshly-ground black pepper. Turn the mixture into a serving dish, add a few fresh herbs to garnish then drizzle a little olive oil over the top.

Serve hot, accompanied by grated Parmesan cheese.

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