Homemade stock really makes this dish rich and delicious, so if you have been hoarding some if your freezer, this is a perfect use.
4 oz. nettles
11 oz. risotto (arborio) rice
1 onion, diced
2 tblsp butter
½ cup dry white wine
6 cups chicken, beef, or veggie stock (depending on your taste)
2 oz. grated Parmesean cheese
Warm stock in a large saucepan, you will want it to be at a simmering boil when you add it to the rice. Meanwhile wearing gloves or using tongs, wash the nettle leaves and blanch for 2 minutes in boiling salted water. You may remove your gloves to drain and chop. In a deep saucepan, melt 1 tablespoon of butter and add onions and cook until tender. Add the prepared nettles and cook for another three minutes. Add rice and cook under slightly higher heat for another two minutes. Add wine and cook until it has evaporated. Add one cup of boiling hot stock and continue to stir the risotto as it absorbs the stock. Add ½ cups of boiling hot stock at a time and continue to stir until it is aborbed, a total of around 16 minutes. Remove from the heat and add the remaining tablespoon of butter and stir in the Parmesean cheese. Salt and pepper to taste.