You will need:
For the Nettle Purée
100 g Wild Nettles (picked)
50g Flat leaf Parsley
2 Shallots Peeled and Sliced
2 Cloves Garlic, Crushed
3tbsp Virgin Olive Oil
- Heat the olive oil over a low heat and add in the shallots and garlic, cook for 3-4 minutes.
- To the softened shallots and garlic, add nettles and parsley leaves. Season with salt and pepper and cook for another 3-4 minutes until the leaves are wilted.
- Transfer to processor and puree to smooth paste, put to one side.
For the Crayfish Risotto
1 Small Onion Finely Chopped
2 Garlic Cloves, Crushed
300g Risotto Rice
1 Glass Josmeyer Pinot Blanc ‘Les Lutins’ 2011
1tbsp Chopped Fresh Thyme
1 Litre Hot Chicken or Fish Stock
180g Cooked Crayfish Tails
Salt + Pepper
100g Grated Parmesan
- Melt the butter in a large saucepan and fry the onion and garlic until soft (no colour) add rice and cook stirring for 1 minute.
- Then add the wine and let it bubble until almost evaporated.
- Add the thyme then the stock a ladle at a time, stirring until the rice has absorbed the liquid, continue to cook gradually adding the stock, stirring until the rice is creamy and tender.
- Stir in the nettle puree, grated parmesan and crayfish tails, season to taste. Top with parmesan shavings and watercress leaves. Serve immediately