6 ounces nettles, stems removed

2 cups homemade chicken stock

2 cups water

2 tablespoons extra virgin olive oil

1 small yellow onion, minced

1 cup Arborio rice

3/4 cup dry white wine

Salt and freshly ground black pepper

¾ cup finely grated Parmigiano Reggiano

1 tablespoon unsalted butter

To remove the stems from the nettles, be sure to use latex gloves. 

Place the chicken stock and water in a sauce pan and heat until it is hot but not boiling. Reduce the heat to low and maintain the heat just below a simmer.  Place a ladle in the pan.

Warm the olive oil in a large heavy casserole over medium heat.  Add the onions and cook, stirring occasionally, until soft, 10 minutes. Add the rice and nettles and stir for 2 to 3 minutes to toast the rice and coat with oil. Add the wine and simmer, stirring constantly, until the wine has reduced by half, 3 to 4 minutes. Add a few ladlefuls of stock to the rice and stir to wipe the rice away from the sides and the bottom of the pot.  Continue to stir until most of the liquid has been absorbed.  Add another ladleful of stock and continue to stir until the liquid has been almost absorbed.  Continue to add stock and stir in the same manner until the rice is no longer chalky, 20 to 25 minutes total, depending upon the variety of rice.  Season with salt and pepper. 

Remove the pan from the heat and add another ladleful of stock, the butter and the half of Parmigiano.  Cover the pan and let sit covered off the heat for 5 minutes. 
Remove the cover and stir.  Place the risotto in a bowl and serve immediately.  Pass a bowl of Parmigiano alongside

Recipe by Joanne Weir