4 oz (120 g) tender young nettle tops (net weight)
11 oz (320 g) risotto rice (e.g. arborio)
3 large shallots or 1 small onion
2 oz (60 g) butter
4 fl oz (120 ml) dry white wine
scant 2 3/4 pints (1 1/2 litres) chickenstock
1 oz grated Parmesan cheese
salt and pepper
11 oz (320 g) risotto rice (e.g. arborio)
3 large shallots or 1 small onion
2 oz (60 g) butter
4 fl oz (120 ml) dry white wine
scant 2 3/4 pints (1 1/2 litres) chickenstock
1 oz grated Parmesan cheese
salt and pepper
method
1. Heat the stock in a large saucepan. Wash the nettle leaves. Blanch for 2 minutes in boiling salted water, drain and chop very finely.
2. Peel the shallots, chop very finely and cook gently in half the butter in a large saucepan for a few minutes until tender. Add the chopped nettles and cook for 2-3 minutes, stirring.
3. Sprinkle in the rice and cook over a slightly higher heat for 2 minutes while stirring. Pour in the wine.
Cook, uncovered, until all the wine has evaporated, then add about 8 fl oz (225 ml) boiling hot stock; leave the risotto to cook, stirring occasionally and adding about 4 fl oz (120 ml) boiling stock at intervals as the rice absorbs the liquid.
4. After about 14 - 15 minutes' cooking time the rice will be tender but still have a little 'bite' left in it when tested; take off the heat and stir in the remaining butter which will melt and make the rice look glossy; sprinkle with the freshly grated Parmesan cheese.
5. Add salt and pepper to taste, stirring gently.
2. Peel the shallots, chop very finely and cook gently in half the butter in a large saucepan for a few minutes until tender. Add the chopped nettles and cook for 2-3 minutes, stirring.
3. Sprinkle in the rice and cook over a slightly higher heat for 2 minutes while stirring. Pour in the wine.
Cook, uncovered, until all the wine has evaporated, then add about 8 fl oz (225 ml) boiling hot stock; leave the risotto to cook, stirring occasionally and adding about 4 fl oz (120 ml) boiling stock at intervals as the rice absorbs the liquid.
4. After about 14 - 15 minutes' cooking time the rice will be tender but still have a little 'bite' left in it when tested; take off the heat and stir in the remaining butter which will melt and make the rice look glossy; sprinkle with the freshly grated Parmesan cheese.
5. Add salt and pepper to taste, stirring gently.
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