What is your favourite flavour of rissotto?

[Sonan]

well I was going to say PUMPKIN 

but seriously, our local Italian restaurant makes a leek and fennel risotto topped with grilled prawns - am going to have a go at recreating it at home (far cheaper than $35 a plate!!!)

[brazen20au]

i have some here
http://brazen20au.blogspot.com/search/label/risotto

[lstrelau]

Try making a fairly plain risotto (just celery, shallot, maybe carrrot) in the sofrito. Then when the risotto is finished, stir in some brie or camembert (cut by hand into small pieces) plus fresh figs cut in quarters. Serve in warm plates/bowls and top with some strips of proscuitto (parma ham) or serrano ham. Decadent and rich but a great first course.

The sweet/salty combo is terrific and particularly good with a slightly off dry Chenin Blanc from the Loire (Coteaux du Layon or Vouvray).

[judydawn]

I do like the sound of that Istrelau but it is a week too late for me.  I was given 6 beautiful big fresh figs last week and just ate them as they were until they were all gone.  I would have tried this recipe for sure and will keep it in mind if I happen to see some figs  -  I'm not a real risotto lover but love everything about this recipe.

[mkr]

but seriously, our local Italian restaurant makes a leek and fennel risotto topped with grilled prawns - am going to have a go at recreating it at home (far cheaper than $35 a plate!!!)

Try making a fairly plain risotto (just celery, shallot, maybe carrrot) in the sofrito. Then when the risotto is finished, stir in some brie or camembert (cut by hand into small pieces) plus fresh figs cut in quarters. Serve in warm plates/bowls and top with some strips of proscuitto (parma ham) or serrano ham. Decadent and rich but a great first course.

The sweet/salty combo is terrific and particularly good with a slightly off dry Chenin Blanc from the Loire (Coteaux du Layon or Vouvray).

I love the sound of both of these. Fennel, figs and parma ham are some of my favourite foods.

[Nay-nay]

We don't eat a lot of risotto, but I do love stinging nettle risotto when I can get them at the markets (or find some growing wild in a friend's garden!).

Have never heard of this!! This horrid stuff grows all over our farm. Some friends come out to pick it for making herbal tea - but I have never bothered. I suppose it is just physiological - it has a horrible sting so how can I eat it?? Friends say the stings disappear in the heat - is that right mkr?? 

[Chelsea (Thermie Groupie)]

I saw a lady adding small amounts of stinging nettle to her green smoothies (raw) on the Gardening Australia show recently.  They must be edible raw also. 

[mkr]

Have never heard of this!! This horrid stuff grows all over our farm. Some friends come out to pick it for making herbal tea - but I have never bothered. I suppose it is just physiological - it has a horrible sting so how can I eat it?? Friends say the stings disappear in the heat - is that right mkr??  

Guess I shouldn't mention that I made pesto with dandelion leaves a couple of days back  

Yes, once cooked (or dried) there is no sting. They are so good for you and make a beautiful soup as well as risotto. Just use thick gloves when collecting them!

[Nay-nay]

I saw a lady adding small amounts of stinging nettle to her green smoothies (raw) on the Gardening Australia show recently.  They must be edible raw also. 

Oh yeah - that's right - the presenter was a bit dubious to even try but said it was nice in the end. 

Guess I shouldn't mention that I made pesto with dandelion leaves a couple of days back  

Yes, once cooked (or dried) there is no sting. They are so good for you and make a beautiful soup as well as risotto. Just use thick gloves when collecting them!

No - please do tell!! I don't think it's awful just never tried and I'm up to trying new things especially when they are extra good for you. I have the stock here so should give it ago. So you don't have to do anything to them except pick and throw into risotto?? 

[mkr]

It's been ages since I've made it, but from what I recall I sauteed the nettle leave first in a little butter, then pureed them before adding to the risotto. They are really rich in chlorophyll so the green colour is quite vibrant!

[judydawn]

Here is a Stinging Nettle Risotto from The Cook & The Chef

[mkr]

Thanks Judydawn, that one is very similar to the recipe I've made. I must say though that Maggie is much more generous with her use of butter than I am! 

[judydawn]

Yes, I thought it was a tad too much too

[Cornish Cream]

Once I watched in disbelief as TV a presenter entered the Nettle Eating Championships.Some people are just crazy
http://www.telegraph.co.uk/news/newstopics/howaboutthat/5525806/World-Stinging-Nettle-Eating-Championship-attracts-record-crowd.html

[Cuilidh]

I've never tried them, but I believe you should use the very young nettles for cooking, not wait until they are older (and stronger?). 

Also, nettles are great for composting, etc.  You can make a nettle 'tea', similar to other compost teas, and it is a great tonic for the garden (use nose plugs though  !).