Nettle Risotto

History & Background

An ancient peasant recipe of Alpine cuisine. Spring nettle tips gathered in Piedmont, Lombardy and Veneto valleys as a natural vitamin supplement.

Ingredients for 4

• 320g Carnaroli rice
• 300g young fresh nettle tips
• 1 shallot
• ½ glass white wine
• 1L vegetable broth
• 60g cold butter
• 70g Grana Padano
• 50g smoked ricotta (optional)
• Extra virgin olive oil
• Salt, pepper

Method

1. Gather young tips (with gloves); wash well.
2. Blanch 2 min in salted water; cool in ice and squeeze.
3. Blend 2/3 into purée; chop the rest.
4. Sweat shallot with butter.
5. Toast rice and deglaze with wine.
6. Add broth; halfway through fold in the purée.
7. Manteca off heat with butter, Grana and chopped nettles.
8. Garnish with grated smoked ricotta.

Wine pairing

Erbaluce di Caluso or Gavi DOCG.

Common mistakes

• Using old nettles (fibrous, still stinging).
• Skipping the blanch.
• Pounding cold (loses colour).