This is my favourite risotto. It has a plenty, but also soft and delicate flavour. Can’t describe this cheap but truly sophisticated dish – you have to cook it and enjoy for yourselves!
You will need (for two people):
200-250 g fresh stinging nettles (just the top part)
2 and a half espresso cups of risotto rice (Carnaroli)
half an onion, finely chopped
1 garlic clove, chopped
a glass of white wine
salt, extra virgin olive oil
Parmesan and double cream for topping
It is made like a normal risotto:
0. Prepare the nettles: wash very carefully (because they will sting you, and because they need an accurate washing) and boil them in salty water. Then strain and squeeze them with your hands (they won’t sting you any more! ). Chop very finely.
1. Make a soffritto with olive oil and the chopped onion and garlic. When browning, add the nettles and allow them to cook for five minutes, stirring every so often. Add now the stock cube, if you are using it.
2. Add the rice, stir and leave some minutes to roast. Pour the wine, stir again and allow to dry.
3. Cook at least 15 minutes, until ready, by pouring hot bouillon and water. When semi-cooked, taste and add the salt.
4. Turn off the fire and leave your risotto to rest for a couple of minutes. Serve with generous Parmesan and cream.
I’m sure you’ll love it!