Description
Bright green nettle risotto, vibrant with spring flavors.
Roasted artichokes and peas add a lovely crunch.
Ingredients
Units
Scale
- 4 artichokes
- 1 sprig rosemary
- 5 tsp thyme
- 2 g (0 oz) parsley
- 1 shallot, sliced
- 2 garlic cloves, crushed
- 2 bay leaves
- 1 lemon, peeled
- 2 g (0 oz) pink peppercorns
- 3 qt (2.8 liters) water
- 1/2 cup (120 ml) white wine
- 1 cup (200 g) sugar
- 1 cup (240 ml) champagne vinegar
- 1/2 cup (120 ml) extra virgin olive oil
- Salt
- 8.8 oz (250 g) nettles
- Blanching water
- 1 cup (200 g) arborio rice
- 2 Spanish onions, finely chopped
- 1 quart (950 ml) vegetable stock
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tbsp (30 g) mascarpone cheese
- 1 tbsp (14 g) butter
- 1/2 cup (50 g) snap peas, cleaned
- Clover sorrel, for garnish
- Pea shoots, for garnish
- Lemon zest, for garnish
- Extra virgin olive oil
- Black pepper to taste
Instructions
- Poaching the Artichokes
- Prepare the Artichokes: Clean the artichokes by removing the hard leaves and stems. Cut them in half and remove the hairy choke.
- Boil the Poaching Liquid: In a medium pot, bring 3 quarts of water, rosemary, thyme, parsley, shallot, garlic, bay leaves, lemon peel, pink peppercorns, white wine, sugar, champagne vinegar, and extra virgin olive oil to a boil.
- Poach the Artichokes: Add the prepared artichokes to the boiling liquid. Reduce to a simmer and cook for 5 minutes. Remove from heat and let the artichokes cool in the liquid.
- Making the Stinging Nettle Puree
- Prepare the Nettles: Using gloves, remove the nettle leaves from the stems. Wash the leaves with cold water, removing any debris, and dry them.
- Blanch the Nettles: Bring a pot of water to a boil and season with salt. Boil the nettle leaves for 2 minutes until tender. Shock the nettle leaves in an ice bath to preserve their color. Do not discard the blanching water.
- Blend the Puree: Using a blender, add the blanched nettles, a little hot blanching water, and salt. Blend until smooth. Cool the puree over ice to preserve its color and season with salt to taste.
- Preparing the Risotto
- Cook the Onions and Rice: In a large pot over medium heat, add olive oil. Sweat the onions until translucent without browning. Add the arborio rice and toast until it becomes glossy.
- Deglaze with Wine: Add the white wine and cook until the wine is fully absorbed.
- Add the Stock: Once the wine is absorbed, add the vegetable stock to the rice in thirds, stirring frequently until each addition is absorbed before adding the next.
- Roast Artichokes and Snap Peas: While the rice is cooking, roast the poached artichokes and snap peas in a separate pan with a bit of vegetable stock.
- Finish the Risotto: Season the risotto with salt and black pepper. Stir in the mascarpone and butter to add creaminess. When the rice is al dente, remove from heat. Stir in the nettle puree and grated Parmesan cheese. Adjust seasoning with salt and black pepper if needed.
- Plate the Dish: Plate the risotto in the center of each dish. Top with roasted artichokes and snap peas. Garnish with microplaned lemon zest, pea shoots, and clover sorrel.
Notes
- For a smoother nettle puree, strain it through a fine-mesh sieve after blending.
- If you don’t have champagne vinegar, substitute with white wine vinegar and a pinch of sugar.
- Leftover risotto can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop with a splash of stock.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Risotto
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 25