21 04, 2024
Spring Nettle Risotto with Robiola di Roccaverano
Spring Nettle Risotto with Robiola di Roccaverano
By LA FROMAGERIE Head Chef, Alessandro Grano
Will serve 4 people
Ingredients
400g Carnaroli rice
500g nettles
1 shallot finely chopped
½ robiola di Roccaverano - rind removed
80g cold unsalted butter
120g Parmigiano Reggiano grated
170ml dry white wine
4tbls Evo
Handful of herbs: chervil, parsley, tarragon, mint is nice too
Salt / pepper
1.2 ltrs vegetables stock - it’s ok to use a stock cube
OR...Make fresh vegetable stock…
Place all the ingredients below in large pan, cover with cold water, bring to the boil gentle simmer for 20 – 30 minutes & strain
1 carrot – cleaned and cut into large chunks
1 small onion, peeled cut in 4
1 stalk celery
½ small leek – cleaned & cut into chunks
Bay leaf
Parsley stalks
6 Pepper corns
To make the Risotto
Prepare the nettles: Use a pair of gloves (washing up gloves will work)
Rinse the nettles under a cold tap, shake off the excess water
Take a pair of kitchen scissor and cut the leaves from off the stalk close to the stem
Discard the stem
Blanch the leaves for 1 minute in boiling water, drain and place the cooked nettles in ice water.
In a deep saucepan add the olive oil gently fry the shallot on a low heat until translucent, add the rice and mix well until the rice feels hot at touch, known as toasting the rice.
Add the white wine and allow to reduce, over a medium heat until almost evaporated, add a pinch of salt and then just cover the rice with the warm veg stock, simmer gently allowing to the stock to reduce and continue to add the stock a ladle at a time. Simmer gently, stirring gently with a wooden spoon
Cook for around 10 minutes, In the meantime gently squeeze the water from the nettles with your hands
On a cutting board roughly chop the nettles.
When the rice is almost done, add the nettle and keep cooking until the rice is al dente.
When ready remove from the heat, then add the cold butter stirring vigorously – known as mantecato.
then add the Parmigiano, season with salt and pepper and plate, the consistency should be creamy and loose.
Crumble over the robiola di Roccaverano and finish with the mixed herbs and serve/
Enjoy!
By LA FROMAGERIE Head Chef, Alessandro Grano
Will serve 4 people
Ingredients
400g Carnaroli rice
500g nettles
1 shallot finely chopped
½ robiola di Roccaverano - rind removed
80g cold unsalted butter
120g Parmigiano Reggiano grated
170ml dry white wine
4tbls Evo
Handful of herbs: chervil, parsley, tarragon, mint is nice too
Salt / pepper
1.2 ltrs vegetables stock - it’s ok to use a stock cube
OR...Make fresh vegetable stock…
Place all the ingredients below in large pan, cover with cold water, bring to the boil gentle simmer for 20 – 30 minutes & strain
1 carrot – cleaned and cut into large chunks
1 small onion, peeled cut in 4
1 stalk celery
½ small leek – cleaned & cut into chunks
Bay leaf
Parsley stalks
6 Pepper corns
To make the Risotto
Prepare the nettles: Use a pair of gloves (washing up gloves will work)
Rinse the nettles under a cold tap, shake off the excess water
Take a pair of kitchen scissor and cut the leaves from off the stalk close to the stem
Discard the stem
Blanch the leaves for 1 minute in boiling water, drain and place the cooked nettles in ice water.
In a deep saucepan add the olive oil gently fry the shallot on a low heat until translucent, add the rice and mix well until the rice feels hot at touch, known as toasting the rice.
Add the white wine and allow to reduce, over a medium heat until almost evaporated, add a pinch of salt and then just cover the rice with the warm veg stock, simmer gently allowing to the stock to reduce and continue to add the stock a ladle at a time. Simmer gently, stirring gently with a wooden spoon
Cook for around 10 minutes, In the meantime gently squeeze the water from the nettles with your hands
On a cutting board roughly chop the nettles.
When the rice is almost done, add the nettle and keep cooking until the rice is al dente.
When ready remove from the heat, then add the cold butter stirring vigorously – known as mantecato.
then add the Parmigiano, season with salt and pepper and plate, the consistency should be creamy and loose.
Crumble over the robiola di Roccaverano and finish with the mixed herbs and serve/
Enjoy!
