Wild rocket has a sharpness and heat to it that you just don’t get from freshly planted rocket seedlings. The wonderful creaminess of risotto mellows out the rocket’s bite. Serve with lots of Parmesan and a crisp green side salad.
100g wild rocket
1 litre vegetable stock
1tbs extra-virgin olive oil
2 red onions
½ celery head, finely chopped (including the leaves)
2 garlic cloves
350g arborio rice
10ml dry white wine or dry vermouth
100g freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
Wash the rocket well. Bring a large saucepan of salted water to the boil. Blanch for two minutes, then remove with a wire skimmer or slotted spoon and drain well. Roughly chop the leaves and set aside.
Heat the stock in a large saucepan. Heat the olive oil in a large frying pan over medium heat and sweat the onion and celery with a pinch of salt for 3-4 minutes. Add the garlic and cook for another two minutes.
Increase the heat to high and add the rice, stirring continuously for 2-3 minutes. When the rice looks translucent, add the white wine and continue to stir.
Once the rice has fully absorbed the wine, reduce the heat to a simmer and begin adding the stock, one ladleful at a time. Be sure to let the liquid fully absorb between additions. Cook for 15 minutes, adding the stock and stirring regularly. Test the rice to see if it’s cooked – it should be al dente – then season with salt and pepper to taste.
Remove from the heat and stir in the butter, Parmesan cheese and wild rocket. Serve immediately.