About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
Blast From The Past
Gastronomer
An Unfolding Scandal
No Brainer
Bryndzové Halušky
C-c-careful, They Might Hear You
An English Breakfast
Processed Food - Good or Bad?
Fire-Roasted Potatoes
Lamb with Beans

Links
1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Gosstronomy
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Lobstersquad
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Sunnybrae
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tomato
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
WhiteTrashBBQ
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Thursday, July 10, 2008
Nettle & Porcini Risotto


One consequence of the lifestyle that modern man lives, is that we have lost touch to a greater extent with wild foods that are all around, though possibly mushrooming is one exception. From time to time, one notices people foraging on paddocks or verges, clutching plastic bags that they place freshly plucked greens into. It might be dandelions, fennel or dill and if you see them wearing gloves, nettles might be finding their way into the bag.

Nettles are surprisingly common in many gardens, especially vegetable patches and it is not necessary to look very far for them, but very necessary to wear gloves, as they have stinging spines all over the leaves and stems. It is widely reported that nettles have many health benefits, but the main attraction for me is that they are free.

Their flavour is very mild and even though the leaves wilt down when cooked, they add a lovely texture to many dishes, especially soups. Another possibility is risotto, a dish that has had all manner of ingredients thrown in, but sometimes, simple things give the best results.

Nettle & Porcini Risotto
(serves 4)

50g butter
1 onion, finely chopped
1 clove garlic, finely chopped
1 cup risotto rice
100g nettles, leaves only, washed and rinsed
100ml white wine
10g dried porcini, soaked and chopped, soak water reserved
1.5l chicken stock, homemade preferably, simmering in a pot
100g grated pecorino Romano
salt

Melt 25g butter in a pot, add the onion and garlic and sweat for a few minutes. When softened, add the rice and stir for two minutes to coat the rice with the butter. Add the nettles and white wine and cook until the wine is absorbed, then add the porcini along with the soaking water and a ladle of the simmering chicken stock. Continue to cook, stirring constantly, adding a ladle of the stock every time it is absorbed, until the rice is done to your liking, about 15-20 minutes. If you run out of stock, use simmering water instead. Stir in the remaining butter, pecorino Romano and season to taste.
 
  posted at 9:22 am
  11 comments



11 Comments:
At 10:34 am, Blogger Thermomixer said...

Another recipe of course is Wild Weed Pie - the recipe appears in Janni Kyritsis' book of that name. Purslane and samphire are others on offer. It would be great to have herbes de provence growing wild.

 
At 12:17 pm, Blogger MyKitchenInHalfCups said...

My son is always on the look out for free food like this. Have to ask if he knows nettles. We did pecans & figs walking the Dallas neighborhood and figs & peaches in Portland.
So now I need to go nettle hunting - safer than mushrooming ;0)

 
At 12:24 pm, Blogger stickyfingers said...

I look forward to nettle season and it seems that they are now gathering quite a following at Farmers Markets.

We often eat our winter nettles in the same way that I cook Amaranth - blanched and then tossed briefly with some fried minced garlic and sesame oil with a sprinkle of salt, or blanched and drizzled with lemon infused Olive oil. It's also lovely with roasted beetroot and fetta or za'atar crusted labneh, with a little pomegranate molasses to dress it.

 
At 2:44 pm, Blogger neil said...

Hi thermomixer, Janni was a bit of a late starter in restaurant kitchens , but I bet he knew all about wild food from his home country of Greece, where it is still traditional to pick such things.

Hi tanna, isn't it so great to just forage and get such great produce. Bet your son knows about nettles.

Hi sticky, my wife actually doesn't look forward to the nettle season as she thinks they are fit only for pig food. Every time her sister's nettles start to grow, she tells her to weed them out, so I can't get to them, shocking but true. Anyway, last night, I cooked a dish with nettles that she really liked.

 
At 8:06 pm, Blogger Lydia (The Perfect Pantry) said...

I have to admit that I have never eaten nettles. Not avoiding them, just haven't had the opportunity. Do they taste like spinach, or like chard?

 
At 5:20 am, Anonymous Sorina said...

You have a nice blog...keep up the good job:)

 
At 8:06 am, Blogger purple goddess said...

Mmmmmm. nettles...

We're off down the beach house this weekend, where all the Greeks gather then from the Crown Land.

I foresee this recipe featuring on this weekends menu.

Thanks, Neil.

 
At 10:45 am, Blogger neil said...

Hi lydia, they are nowhere near as strongly flavoured as those two. Think more braised lettuce flavour, it's very mild, funny for something that grows wild, but I suppose with all those stings to protect the plant, it doesn't need to be bitter.

Hi sorina, thank you for your kind words.

Hi pg, I'm sure you'll love it. It's kinda nice foraging and then using up the bounty.

 
At 2:02 pm, Blogger Anh said...

hmm, yum! I had risotto yesterday, too. The seafood one though... I love using porcini in risotto. Your recipe is something I would love to try.

 
At 10:06 am, Blogger Dani said...

I love foraging. I've noticed nettles for sale at farmer's markets this year. I can't come at paying for them. It's very competitive around here. Lot's of elderly Greeks vying for the nettles, dandelions and olives (planted all along the nature strips).

 
At 1:40 pm, Blogger neil said...

Hi anh, I think porcini were invented just to go in risotto and is one of my faves along with pea risotto.

Hi dani, kick 'em out the way and make sure you get your share!

 

Post a Comment

<< Home



Search


Recipe Categories
Soups
Salads
Vegetables
Poultry
Pork
Beef
Cakes & Desserts
Miscellaneous

Archives
November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Miscellaneous
AUSTRALIAN FOOD BLOGGERS
Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet


Site Feed

counter easy hit

Credits
Blog Design by:


Image created by:
Ximena Maier

Powered by:


Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter