It is always exciting to get home from the market armed with new ingredients and recipe ideas! Never had nettles nor goat gerlami ( the name of the stall holder is Gerry and it is a salami so he named it Gerlami) before. We love chorizo risotto so I figured I could use the goat gerlami. And since wild mushroom has a really deep earthy taste, it should be able to compliment the dish. The tip from @stickyfingers & the guy at Glenora was that nettles tasted like spinach and I’ve used spinach in risotto before and it works really really well. I love the little green bits that swirls around the risotto.
- Goat gerlami (500 grams)
- Wild mushrooms (1 large size)
- Arborio rice (10 handfuls – I have small asian hands and this is to serve 6)
- Onion ( 1 medium size)
- White wine
- Butter (1 small cue)
- Chicken stock
Preparing the nettles:
- Wear gloves to protect hands from the sting
- Boil water in a pot
- Pluck nettle leaves and do not use the stems
- Boil nettle leaves in water for about 5 mins.
- Saute onions & diced goat gerlami with olive oil risotto pan till the onions are caramelised from the goat
- Add the arborio rice and stif through the mixture till the rice turns a slight translucent colour
- Add 3/4 glass of white wine to the mixture and allow it to bubble down before adding a ladle of chicken stock
- Keep an eye and stir the risotto gently in a clockwise
- When the risotto is slightly al dente, add the mushrooms followed by the drained nettles
- The risotto should be cooked by now. Remember to season well
- Take it off the heat and stir in a cube of butter
- Serve on plate with grated parmesean
I felt that the mushroom got a little lost in this dish. The gerlami & nettles worked really well together. Nettles did have the taste and texture that is very similar to spinach.
If you do not have these ingredients, just replace gerlami with chorizo or normal mild salami, wild mushroom with field mushrooms & nettles with either spinach or green peas.
If you do give this a shot, will be great to know how it went