Nettle risotto (Risotto alle ortiche)

Instructions

1. In an extra-large stockpot, bring the brodo or stock to the boil. Blanch the nettles for 2-3 minutes to soften. This will deactivate the stingers.
2. Remove nettles from the stock using tongs (reserve stock) and press any excess liquid from the nettles back into the pot. Allow to cool for 5 minutes. Keep the stock on low heat.
3. Strip the nettle leaves from their stems and finely chop them. Place into a mortar and pestle and crush with a splash of olive oil, until a rough paste texture. You should end up with two cups of 'nettle paste'.
4. Heat the remaining olive oil in a large frying pan over medium heat, add the shallots and cook for 2 minutes, until softened. Add the garlic and cook for 2 minutes, or until golden.
5. Add a generous pinch of freshly ground black pepper and salt. Add the arborio rice and toast for 5 minutes, until the rice is translucent. Add the white wine and bring to the boil for 1-2 minutes, until the liquid is evaporated. Reduce the pan to low heat and add 1 cup of stock and stir.
6. After 5 minutes, gradually add the nettle paste to the rice mixture. Add stock, 1 cup at a time until it is fully absorbed, this process should take around 30-35 minutes. Stir through the butter. Remove from the heat and stir through the parmesan cheese. Serve with a drizzle of olive oil and extra parmesan on top.