Nettle risotto, goat's cheese, pollen and lavender

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Ingredients

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Nettle risotto

  • 800g of nettles
  • 130g of butter, demi-sel
  • 2l vegetable stock
  • 185g of goat's cheese, Caprino
  • 15g of goat's cheese log, Tronchetto di capra
  • 20ml of whipping cream
  • 360g of carnaroli risotto rice, (Eugenio recommends Azienda Agricola Motta)
  • 100ml of white wine
  • 100g of Grana Padano, aged 12 months
  • 16g of bee pollen
  • 2g of lavender flowers
  • salt
  • pepper
1
To begin, wash and pick the nettle leaves, discarding the stems
  • 800g of nettles
2
Blanch and refresh the leaves then drain in a colander with a weight on top to remove as much moisture as possible
3
Once dry, blend the nettle leaves in a food processor with 30g of the butter, some salt and pepper, adding a little vegetable stock if needed to achieve a thick and creamy consistency
  • 30g of butter, demi-sel
  • pepper
  • salt
  • 0l vegetable stock
4
Pass the Caprino cheese and goat’s cheese log through a fine sieve. Mix with the cream until smooth and season with salt and pepper
5
Toast the rice in a pan with salt and pepper then deglaze with the white wine. Cook over a medium heat, stirring constantly and adding the vegetable stock a ladle at a time. Wait for each ladleful to be absorbed before adding the next
  • 360g of carnaroli risotto rice, (Eugenio recommends Azienda Agricola Motta)
  • 100ml of white wine
  • 2l vegetable stock
6
Once the rice is cooked through but still al dente, stir in the remaining butter and the Grana Padano cheese. Add the goat's cheese mixture and nettle purée, then season to taste
  • 100g of butter, demi-sel
  • 100g of Grana Padano, aged 12 months
7
Divide the risotto between bowls, then sprinkle with bee pollen and lavender flowers
  • 2g of lavender flowers
  • 16g of bee pollen
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