Risotto All Ortica (Risotto with Nettles)

Ingredients:

1.5l vegetable stock
3 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
375g Arborio rice (or any risotto rice)
100g young Stinging Nettle leaves
75g butter
50g Parmesan cheese
salt and black pepper, to taste

Method:

Bring a pan of lightly-salted water to a boil. Add the nettle leaves and blanch for 2 minutes. Drain well, chop with a sharp knife then set aside until needed.

Place the stock in a pan and bring to a gentle simmer then leave to keep warm over gentle heat. Meanwhile, heat the olive oil in a heavy-based saucepan. Add the onion and celery and cook over gentle heat for about 5 minutes, or until soft. Add the rice to the pan and stir until all the grains are coated in oil and become transparent.

Add two ladles of stock to the rice. Stir constantly until all the stock has been absorbed by the rice. Keep adding the stock a ladle at a time until all the stock has been used and the rice is completely cooked (about 20 minutes). You're aiming for rice that's soft on the outside but firm and al dente in the middle.

Remove from the heat and stir-in the blanched and chopped nettles, butter and Parmesan. Beat well until you get a creamy consistency then season to taste, allow to rest for 1 minute and serve.