I was inspired to meet the students and staff from Mission Australia’s restaurant Charcoal Lane back in October.  Together we looked around the kitchen gardens here at Montalto and I showed them how to make this dish, on the menu at ourdinner together at Charcoal Lane this Wednesday 14 November.   We are coming to the end of Stinging Nettle season now as the warm weather kills it off, but thankfully we were able to harvest it whilst abundant in early Spring and freeze it.  I have to thank Wendy and daughter Asha for hours spent picking the leaves.

Garden nettle risotto, Carpaccio of tuna with citrus pink pepper and lemon oil dressing
Servers 6
250 gm young nettles
600ml chicken stock
100 gm butter
1 onion, finely chopped
2 cloves garlic finely chopped
250gm risotto rice
100gm parmesan cheese
300ml white wine
700gm sushi grade tuna
1 ruby grape fruit
1 orange
1 lemon
5gm pink pepper corns
100ml olive oil
1 bunch coriander
Micro cress to garnish

 

Pick wash and sauté nettles in pan with half of the butter, puree and chill straight away. Start risotto sauté finely chopped on in pan with garlic add rice and sauté till translucent, add white wine simmer for 3 min add hot chicken stock 100ml at a time, stirring constantly, when stock has been adsorbed add the next addition until all stock is used up, it should take about 15-17 min in total. About 3min before the rice is ready add the puree nettle butter and parmesan cheese and stir until creamy texture.
If the risotto is to sloppy; cook for a little longer, if the risotto  is to thick add a little more chicken stock season to taste.
Tuna freeze lightly and slice into 3 slices equalling 100gm per serve set aside till needed.
Dressing; segment and chop citrus into bowl, with mortar grind pink pepper corns add chopped coriander and olive oil.
Place risotto in bowl, thin slices of tuna on top dress tuna with citrus dressing and garnish with micro cress.

 

Written by Heidi Williams