Nettle Risotto with Whipped Burrata
  • Two large bunches of young nettle leaves (3-4 cups)
  • 4 cups vegetable stock;
  • 2 tablespoons butter;
  • one medium onion, very finely chopped;
  • 1 cup Carnaroli rice
  • ½ cup dry white wine;
  • salt and pepper;
  • Extra butter or olive oil, for finishing
  • Freshly grated Grana Padano
  • Whipped Burrata
  1. Bring a pot of salted water to a boil. At the same time, bring the vegetable stock to a simmer in a separate saucepan. Blanch the nettles in the boiling water for about 30 seconds, just until they soften, then drain and puree in a food processor or blender. Set aside.
  2. Melt 2 tablespoons of butter in a saute pan or risotto pan. Add the onion, and cook until it is soft and translucent. Add the rice and stir until the rice makes a clicking sound as it hits the side of the pan, then add the wine and let it mostly evaporate.
  3. Begin adding hot stock, a ladleful at a time, stirring constantly, each time waiting for the last addition to evaporate before adding the next ladle.
  4. When the rice is nearly finished, add the nettle purée and continue cooking. Add stock as necessary until the rice is perfectly cooked. Finish with a drizzle of olive oil and season with salt and pepper. Plate the risotto and top with whipped burrata and freshly grated grana padano.
Recipe by The Taste Edit at