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Oliver Brown Recommends: Eat Wild
Crayfish and Wild Nettle Risotto
1 Small Onion Finely Chopped
2 Garlic Cloves, Crushed
300g Risotto Rice
1 Glass White Wine
1tbsp Chopped Fresh Thyme
1 Litre Hot Chicken or Fish Stock
180g Cooked Crayfish Tails
Salt + Pepper
100g Grated Parmesan
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, serve immediately. Top with parmesan shavings and watercress leaves.
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.
This recipe was created by Will and Calum Thompson, founders of Eat Wild. Visit their restaurant at 4 Castle Street, Cirencester or follow their journey on Twitter at @eat_wild.