’tis the season for stinging nettle risotto

Stinging nettles are a fairly new-to-me ingredient. I first recall seeing it being sold at Pike Place market here in Seattle two years ago. I had my first taste of them in a pasta dish at Cantinetta last summer, and thought them fantastic, and yet the season slipped away far too soon. This year, friend repeatedly raved over the Stinging Nettle Risotto recipe in Giorgio Locatelli’s Made in Italy cookbook that I knew I had to give them a go at home. I’m so glad I did. Each bite pops with fresh, vegetal greenness, while the round taste of good, rich butter and cheese trails behind. It is simply spectacular.

Here’s my adaptation of Locatelli’s recipe. I like to use good chicken stock and little more wine than he specifies. The original recipe calls for vegetable stock. Feel free to use whatever you have on hand.

In Seattle, Foraged and Found Edibles has been carrying stinging nettles for the past few weeks. You can find them at the farmer’s markets.

Stinging Nettle Risotto, adapted from Giorgio Locatelli

serves 2

1/2 cup Parmigiano Reggiano, grated

*The nettles should be prepped as follows: blanch in salted water for 30 seconds, drain, and pulse to a purée in a food processor. Add a little water if the mixture seems too thick.

Bring the stock to a boil, then turn the heat down to a simmer.

In a skillet, melt 2 tbsp butter, and add the chopped onions. Cook until softened but not colored.

Add the rice to the pan, and stir it, allowing the butter to coat the grains. Let the grains “toast” for a minute, then add the wine. Stir until evaporated. Add a ladleful of the hot stock, stirring as you do so. Cook for 15-17 minutes, adding more stock as it evaporates. Add the nettle purée, and stir to heat through. (Total cooking time should be around 20 minutes at this point–taste the rice to make sure it is al denté before proceeding.) Turn the heat down, and allow the risotto to rest for a minute.