Stinging Nettle Risotto isn’t my recipe. Eugenia Bone posted it a couple of years ago, and I snagged it, with her permission. Nor did I grow the nettles, but they grow wild on our property, so I snagged them too! I love Eugenia’s description – herby and gentle.
Eugenia Giobbi Bone (7/31/23) –
Nettle risotto. First ate this is Friuli in 1993. Blanch nettles, remove leaves from stems. Place leaves in blender with a piece of onion and a very small handful of pignoli nuts. Blend. Add to risotto after you’ve cooked out the white wine but before you add the broth. Cook risotto as usual. Throw in a bigger handful or grated Parmesan at the end. Drizzle oil. Herby and gentle. Makes your stomach feel good. #risotto#risotti#risottos#nettle#nettles#wildfood#foraging
If you’ve ever encountered stinging nettles, I’m sure the memory is vivid. They truly sting. They sting for days! So if you decide to forage some nettles, be sure to wear some long, sturdy gloves, and handle with care. Once you plunge them into boiling water, the stinging barbs dissolve. Then when you taste Stinging Nettle Risotto, I’m sure the experience will be just as vivid, and so worth it.
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