To make it, you need: two big handfuls of young nettle leaves (set a few aside for the garnish); 2.5 litres vegetable stock; 50g butter; one onion, very finely chopped; 400g Vialone Nano rice; 125ml dry white wine; salt and pepper; 75g cold butter, cut into cubes; 100g Parmesan, grated.

Blanch the nettles in salted boiling water for 30 seconds, drain and put into a food processor. Pulse to a purée, adding a little water if needed to keep it on the loose side. Bring the stock to a boil, then reduce to a simmer. Melt 50g of butter in a heavy-based pan, add the onion, and cook gently until translucent. Add the rice and stir both to coat it in the butter and to “toast” the grains. Make sure all the rice is warm, then add the wine. Let the wine evaporate until the onion and rice are nearly dry, then add stock, a ladleful at a time, stirring constantly, each time waiting for the liquid to evaporate before adding the next ladle.

After about 10 minutes, add the nettle purée, and carry on cooking, adding stock as you go, until the rice is soft but still al dente (with bite) – the risotto shouldn’t be too “soupy” otherwise, when you add the butter and Parmesan, it will end up too sloppy. Turn down the heat, allow it to rest for a couple of minutes, then, using a wooden spoon, beat in the cold cubed butter and Parmesan. Season and serve garnished with a fried or oven-dried nettle leaf.

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