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 yellow rocket leaves
• few wild garlic leaves
• 1 small onion or 2 shallots
• chopped very finely
• 50g/2oz butter
• 200g/7oz arborio rice
• 500ml/17fl oz chicken
• veal or vegetable stock
• 1 wine glass white wine
• salt and black pepper

Directions

• Blanch the nettles in boiling water for two minutes
• then drain
• squeeze dry
• and chop finely. Wash and finely chop the other hedgerow herbs.
• Bring the stock to simmering point on a 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.
• Add a ladle 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 degrees
• 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 chalkiness 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 pepper.
• The risotto should be served not piping hot
• but tiede
• with a sprinkling of chopped fresh herbs and a trickle of olive oil on each portion. parmesan cheese is not required.