Nettle Risotto

proprietor : Roger Stevens : Lasswade Country House, Llanwrtyd Wells (100x125)Rare Recipe from Lasswade Country House, Llanwrtyd Wells

Roger Stevens, the chef/proprietor of Lasswade, used to be the head chef at the Waldorf Hotel in London. He is widely known for his enthusiastic use of locally sourced and wild produce from farmers’ markets. The style of cooking at Lasswade is Modern British with a hint of Mediterranean.

Nettle Risotto

recipe : Nettle Risotto : Lasswade Country House, Llanwrtyd Wells (300x250)Ingredients

Method

  1. Wash nettle leaves thoroughly, blanch in boiling water for 1-2 minutes and then refresh in iced water, chop finely.
  2. Melt your butter in a saucepan and add your chopped onions, cook gently for around 2 to 3 minutes, allowing the onions to soften without gaining colour.
  3. Add your rice and continue to cook for around 2 to 3 minutes.
  4. Add your chicken stock, and season with salt and pepper. Cover your saucepan with a lid, and allow the rice to simmer. Stir frequently and if necessary add more stock until the rice is cooked, when the rice is cooked it should have absorbed all the stock.
  5. Finally stir in your nettles and parmesan cheese.
  6. Serve with a freshly poached egg and a nice fresh salad.