Firstly, prepare the nettles.

Armed with gloves pick the leaves of the nettles. The smaller leaves are usually more tender.

Blanche the nettles in salted boiling water for about 1 minute than cool in iced water quickly to retain the colour. Drain well and chop into a grainy paste and keep aside.

In a larger casserole gently sweat the chopped onion with a drizzle of extra virgin olive oil, a little knob of butter and a pinch of salt. Add a zest of lemon for flavour and cook slowly for about 10 minutes until golden and caramelized.

Now add the Carnaroli rice and toast on low heat with a pinch of salt for about 5 minutes mixing every now and then. This step is important to obtain a uniform al dente rice.

When the rice is very hot, pour the wine in. Let the alcohol evaporate for about 30 seconds, set the cooking time to 16 minutes and add the simmering stock a ladle at a time, little by little. Stir the rice occasionally, and make sure the rice is always covered with stock.

When just a couple of minutes are left, add the chopped nettles and finish to cook the risotto. When the time is up, taste the risotto, if you’re happy with the texture remove it from the heat, if you want the rice a little bit softer, cook for another minute.

This step is called “mantecatura” to make the risotto creamier increasing its natural ooziness with the right gesture and movements.

Add the remaining butter and the grated Grana Padano and stir well until the risotto is nice and creamy. Season to taste.

Plate the risotto straight away, top with a couple of spoons of crushed burrata (make sure it is seasoned) and garnish with fresh lemon zest and chopped toasted hazelnuts.

Chef’s tips: A creamy cheese complements well the nettles flavour in this risotto. If burrata or Stracciatella isn’t an option, simply swap it for fresh ricotta.