Nettle and Wild Garlic Risotto

Heat the olive oil in a thick-bottomed pan over moderate heat. Fry the onion and garlic for 5 minutes, stirring constantly. Stir in the rice so that the grains are well coated with the fat. Pour in the wine and stir. Leave to simmer over low heat until most of the wine has evaporated; then add a ladle of the hot stock. Continue to stir periodically, adding ladle by ladle of the stock as soon as the liquid has almost evaporated. Meanwhile prepare the nettle: remove the thick stalks from the nettle and wash very well. Blanch it in boiling water for a few minutes, then drain. Squeeze out the liquid well and chop finely. Wash and finely chop the wild garlic and the parsley. Once the rice softens, add the nettle, the garlic and most of the parsley. Cook a minute or two, then leave to rest for a few minutes before serving. Season with black pepper and a little salt. Serve the risotto hot, sprinkled with fresh parsley and drizzled with a little quality olive oil. Optionally you can add a little sour cream or parmesan to the risotto.