Click on the image, above to submit to Pinterest.
Risotto of nettles and wild herbs
Risotto of nettles and wild herbs (Creole Cheesecakes) is a modern British recipe (based on an Italian original) for a classic risotto dish of arborio rice cooked in stock with nettle tops and wild herbs. The full recipe is presented here and I hope you enjoy this classic British version of: Risotto of nettles and wild herbs.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
2
Rating: 
Tags : Wild FoodHerb RecipesCape-verde Recipes
This is a classic Italian-style risotto incorporating wild nettle tops and wild herbs. This makes an excellent, tasty and cheap starter that would be ideal for Easter (eating wild herbs is traditional to end the Lenten fast).
Ingredients:
30-40 nettle tops
plus some of the following (or use garden herbs such as parsley, tarragon and chives):
small bunch wild chervil
small bunch wild chives
small bunch rocket leaves
a few wild garlic (ramson) leaves (or three-cornered leek)
1 small onion or 2 shallots, chopped very finely
50g (1 3/4oz) butter
200g (7oz) arborio rice
500ml (2 cups) chicken, veal or vegetable stock
1 wine glass white wine
salt and freshly-ground black pepper
Method:
Bring a pan of water to a boil. Add the nettles and blanch for two minutes, then drain, squeeze out any excess water, and chop finely. Wash and finely chop the other hedgerow herbs (or garden herbs).
Place the stock in a pan then bring just to a simmer over low heat. In a separate, fairly heavy-based saucepan sweat the onion or shallot in the butter for a few minutes until soft but not coloured. Add the rice and cook for a further few minutes, ensuring that the grains are coated in the butter.
Add a ladleful of the hot stock and allow to come to a gentle simmer. Cook the rice until almost all the liquid has been absorbed, stirring occasionally to make sure the risotto does not catch on the bottom of the pan. Continue to add the liquid by the ladleful, incorporating the wine towards the end of the cooking, until the liquid is all absorbed, the risotto is creamy, and the individual rice grains tender with just a hint of bite in the middle.
Stir the chopped nettles and herbs into the risotto, which should become a beautiful pale green, flecked with tiny pieces of herb. Season to taste with salt and freshly-ground black pepper.
The risotto should be served not piping hot, but slightly cooled, each portion being garnished with a sprinkling of chopped fresh herbs and a trickle of olive oil. Parmesan cheese is not required.
