Crayfish and Wild Nettle Risotto - not tricky!

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

  1. Heat the olive oil over a low heat and add in the shallots and garlic, cook for 3-4 minutes.
  2. 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.
  3. Transfer to processor and puree to smooth paste, put to one side.

For the Crayfish Risotto

50g Butter

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

Parmesan Shavings

Watercress Leaves

  1. 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.
  2. Then add the wine and let it bubble until almost evaporated.
  3. 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.
  4. Stir in the nettle puree, grated parmesan and crayfish tails, season to taste. Top with parmesan shavings and watercress leaves. Serve immediately