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Stinging nettle risotto

Name: Stinging nettle risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 7 cups (1.75L) vegetable stock; 1 tbs extra virgin olive oil, plus extra to serve; 1 onion, finely chopped; 1 1/2 cups (330g) arborio or carnaroli rice; 2 tbs white wine; Finely grated zest of 1/2 a lemon; 40g chilled unsalted butter, chopped; 3/4 cup (60g) finely grated Grana Padano (substitute parmesan), plus extra to serve; Cracked pink peppercorns, to serve; 2 cups (60g) firmly packed stinging nettle leaves (from farmers’ markets or order from grocers – substitute rocket leaves); 20g unsalted butter; 1 eschalot, thinly sliced; 1 garlic clove, thinly sliced; 1 sprig thyme; 1/4 cup (60ml) white wine; 1 cup (250ml) vegetable stock; 1 tbs extra virgin olive oil

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by delicious. team

delicious. team

Aug 01, 2017

Don't let the stinging nettle scare you off, just follow the recipe for how to handle the nettles and you'll be rewarded with a risotto like no other. Recipe by chef Alberto Fava, from Melbourne's Tipo 00.

7 cups (1.75L) vegetable stock
1 tbs extra virgin olive oil, plus extra to serve
1 onion, finely chopped
1 1/2 cups (330g) arborio or carnaroli rice
2 tbs white wine
Finely grated zest of 1/2 a lemon
40g chilled unsalted butter, chopped
3/4 cup (60g) finely grated Grana Padano (substitute parmesan), plus extra to serve
Cracked pink peppercorns, to serve

Stinging nettle puree

2 cups (60g) firmly packed stinging nettle leaves (from farmers’ markets or order from grocers – substitute rocket leaves)
20g unsalted butter
1 eschalot, thinly sliced
1 garlic clove, thinly sliced
1 sprig thyme
1/4 cup (60ml) white wine
1 cup (250ml) vegetable stock
1 tbs extra virgin olive oil

Method

1.

For the nettle puree, blanch nettles in a saucepan of boiling salted water for 30 seconds or until wilted, then drain and refresh in iced water. Drain, squeeze out excess water and set aside (nettles can now be handled without gloves).
2.

Melt butter in a frypan over medium heat. Add eschalot, garlic and thyme, and cook, stirring occasionally, for 4 minutes or until eschalot has softened. Increase heat to high, add wine and bring to the boil. Add stock and return to the boil. Cook, swirling the pan occasionally, for 3 minutes or until reduced by half. Transfer to a tall jug with oil and nettles. Using a stick blender, whiz to a puree. Cover surface with plastic wrap and set aside.
3.

To make the risotto, place stock in a saucepan and bring to the boil. Reduce heat to low and keep at a gentle simmer.
4.

Heat the oil in a saucepan over medium-low heat. Add onion and cook, stirring occasionally, for 4 minutes or until softened. Add rice and cook, stirring constantly, for 3 minutes or until well coated in mixture. Add wine and 1 tsp salt flakes, and cook, stirring constantly, for 2 minutes or until liquid has been absorbed. Add hot stock, 1 cup (250ml) at a time, stirring constantly and allowing stock to be absorbed before adding the next cup.
5.

Continue until all stock has been used, the rice is just cooked and the mixture is thick and creamy (this will take about 20 minutes). Remove from heat and stir through half the lemon zest, butter and cheese, then gently fold in warm stinging nettle puree.
6.

Divide among serving bowls and scatter with remaining lemon zest, extra cheese and pink peppercorns. Drizzle with extra oil and serve immediately.