Nettle is used in alternative medicine for the treatment of urinary tract infections, gastric poisoning, back and joint pain and hair loss. Although the plant is thorny and doesn’t seem to be particularly friendly, nettle is considered to have medicinal properties because of its leaves. You can brew a handful of leaves in hot water, but you can also use them as a great addition to risotto.
Method of preparing the risotto:
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Wash the nettle leaves in a bowl with water (separate from stalks) and drain. Bring a pot of salt water to a boil and add the nettle leaves. Boil again for a few minutes and strain the water. Squeeze the leaves and chop.
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Heat the vegetable stock in a pot and bring to the brink of boiling.
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Melt butter in a deep frying pan and add the onion. Lower the flame and sauté the onion for 10 minutes, until soft and transparent (without browning).
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Add the rice to the pan and mix with the onion. Add about a third of the vegetable stock and bring to a boil. When the stock starts to reduce, add the chopped nettles and a little more stock. Do so gradually until it is absorbed and the rice is cooked "al dente" (solid but not too hard).
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After 20 minutes of cooking, the risotto will get a velvety texture. Remove it from the flame and check to see if it needs more seasoning.
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At this point, you can add a little butter, and sprinkle some cheese over top. Leave covered for a few minutes and serve.
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