NETTLES-SNAP-PEA RISOTTO by CHEF DAN:
Serves 4-6
INGREDIENTS:
3 cups young fresh nettles, the top 6-inches only
1 cup snap-peas, cut diagonally
3 garlic cloves, minced
2 tablespoons olive oil
1 cup garlic primavera risotto
3 cups chicken broth
4 scallions, cut 1-inch diagonally
1/4- cup parmesan cheese
1/4- cup radishes, thinly sliced
1 tablespoon parmigiano, cut into shreds
DIRECTIONS:
1. Wear rubber gloves when picking stinging nettles
2. Blanch the nettles in 2 quarts of salted water, for 5 minutes.
3. Drain and throw the water out.
4. Sauté the rice and garlic with 1/2- teaspoon olive oil in a 2-1/2 quart sauce pan, over medium heat.
5. Add 2-1/2 cups of chicken broth.
6. Bring to a boil, reduce heat and simmer for 20 minutes.
7. Do not cover, stirring occasionally.
8. Add more broth as needed or until rice is tender and creamy.
9. Stir in nettles, snap-peas, scallions, radishes, and parmesan cheese.
10. Top with cheese shreds
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