CRAYFISH AND WILD NETTLE RISOTTO
We met up with the Eat Wild guys who have created this delicious risotto recipe! Eat Wild are available for private and public catering events. Visit www.eat-wild.co.uk for more information!
INGREDIENTS: For the Nettle Purée
100 g Wild Nettles (picked)
50g Flat leaf Parsley
2 Shallots Peeled and Sliced
2 Cloves Garlic, Crushed
3tbsp Virgin Olive Oil
Heat the olive oil over a low heat and add in the shallots and garlic, cook for 3-4 minutes.
To the softened shallots and garlic, add nettles and parsley leaves. Season with salt and pepper and cook for another 3-4 minutes until the leaves are wilted.
Transfer to processor and puree to smooth paste, put to one side.
INGREDIENTS: For the Crayfish Risotto
50g Butter
1 Small Onion Finely Chopped
2 Garlic Cloves, Crushed
300g Risotto Rice
1 Glass Josmeyer Pinot Blanc ‘Les Lutins’ 2011
1tbsp Chopped Fresh Thyme
1 Litre Hot Chicken or Fish Stock
180g Cooked Crayfish Tails
Salt + Pepper
100g Grated Parmesan
Parmesan Shavings
Watercress Leaves
Melt the butter in a large saucepan and fry the onion and garlic until soft (no colour) add rice and cook stirring for 1 minute.
Then add the wine and let it bubble until almost evaporated.
Add the thyme then the stock a ladle at a time, stirring until the rice has absorbed the liquid, continue to cook gradually adding the stock, stirring until the rice is creamy and tender.
Stir in the nettle puree, grated parmesan and crayfish tails, season to taste. Top with parmesan shavings and watercress leaves. Serve immediately
100 g Wild Nettles (picked)
50g Flat leaf Parsley
2 Shallots Peeled and Sliced
2 Cloves Garlic, Crushed
3tbsp Virgin Olive Oil
Heat the olive oil over a low heat and add in the shallots and garlic, cook for 3-4 minutes.
To the softened shallots and garlic, add nettles and parsley leaves. Season with salt and pepper and cook for another 3-4 minutes until the leaves are wilted.
Transfer to processor and puree to smooth paste, put to one side.
INGREDIENTS: For the Crayfish Risotto
50g Butter
1 Small Onion Finely Chopped
2 Garlic Cloves, Crushed
300g Risotto Rice
1 Glass Josmeyer Pinot Blanc ‘Les Lutins’ 2011
1tbsp Chopped Fresh Thyme
1 Litre Hot Chicken or Fish Stock
180g Cooked Crayfish Tails
Salt + Pepper
100g Grated Parmesan
Parmesan Shavings
Watercress Leaves
Melt the butter in a large saucepan and fry the onion and garlic until soft (no colour) add rice and cook stirring for 1 minute.
Then add the wine and let it bubble until almost evaporated.
Add the thyme then the stock a ladle at a time, stirring until the rice has absorbed the liquid, continue to cook gradually adding the stock, stirring until the rice is creamy and tender.
Stir in the nettle puree, grated parmesan and crayfish tails, season to taste. Top with parmesan shavings and watercress leaves. Serve immediately
