Half an onion, finely chopped
A clove of garlic, finely minced
A large quantity of nettle tops, washed, picked over then dropped into boiling water for a minute or so. Once cooked, shock them in iced water so that the bright green colour remains, strain well then chop and fry in a little butter.
A handful of rice, per person
Chicken stock, warmed
25-50g Yarg cheese, finely diced.
Soften the onion and garlic with the butter over a gentle heat until the turn translucent. Remove from the pan and reserve. Dry the pan and crank up the heat. Toast the rice for 2-3 minutes taking care not to burn it. Add the onion and garlic back to the rice then pour in the wine. It will bubble like mad.
Ladle in some of the stock so that the rice is covered, stir then let it bubble away. As soon as it looks as if it is too dry, add some more. It should bubble away like an active swamp.
A good risotto should be semi-liquid. Keep tasting it and checking the texture of the rice. When it is barely cooked add another ladle full of stock and remove from the heat. It will look too wet but don’t worry – risotto has a tendency to seize up as it cools. Stir in a healthy dose of butter and the cheese then spoon into warm bowls.
Finish with some blanched nettles leaves, a little more cheese and some spiced salt.
With thanks to chef Alex Rushmer!