Nettle & Green Herb Risotto with Goat Cheese
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Nettle & Green Herb Risotto with Goat Cheese
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Vegetable stock:
- 100 g shallot finely diced
- 100 g leek finely diced
- 200 g carrot finely diced
- 1 celery diced, ribs
- 2 garlic crushed, cloves
- 200 ml white wine
- 1 piece star anise
- parsley stalks
- 1 bay leaf
- 1.5 litres water
- salt
Herb risotto:
- 200 gr baby spinach leaves
- 200 gr parsley leaves
- 400 gr nettles
- 2 shallot finely chopped
- 100 gr butter salted
- 100 gr goat cheese fresh, soft cheese preferred
- 60 ml fresh cream lightly whipped
- 300 gr rice preferably the 7-year aged Aquerello
- 350 ml vegetable stock
- 1000 ml white wine
- 100 gr pecorino romano
- lemon juice to taste
- lemon to taste, zest
- salt
- black pepper
Instructions
How to Make the Vegetable Stock:
- Place all the vegetables in a pot and top with cold water.
- Bring to pot to the boil and remove from the heat, allow the vegetables to infuse for an hour.
- Once cool strain through a fine meshed sieve preferably lined with muslin to get a clear broth.
How to Make Green Herb Puree:
- Pick through the leaves and discard any leaves that are not a bright green.
- In a pot of boiling water blanch and refresh the leaves in iced water.
- When cold drain and place in a colander to drain.
- When completely drained place in a food blender and puree to a fine consistency, add some ice cubes in necessary to keep the liquid cold and vibrant.
- Season with a pinch of salt to taste.
How to Make the Risotto:
- Warm the vegetable stock when about to start making the risotto.
- In a thick bottomed pan melt the butter and lightly cook the shallot without colour, stirring often to make sure it does not brown.
- Add the rice and stir to evenly coat with the butter, cook for a few minutes stirring constantly.
- Deglaze with the white wine and stir until all the liquid has evaporated, season with salt and some pepper.
- Start adding the vegetable stock one ladle at a time, only add more stock when the previous quantity has been absorbed by the rice.
- Keep cooking until the rice is the correct texture, it should still have a crisp bite and a creamy consistency. Adjust seasoning to taste
- Remove the pot from the heat and add the soft goat’s cheese and the pecorino.
- Cover and allow to sit for 5 minutes.
- Stir in the green herb puree and whipped cream to get the correct consistency and colour.
- Just before serving stir in the lemon juice and some lemon zest to taste.
Plating:
- Plate on warm flat plates and decorate with edible flowers and a rocher of goat’s cheese ice cream (optional).
Notes
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