Spring Risotto with Cleavers

First of all, what is Cleavers (Galium aparine)? Which is also known by other common names that are rather charming: Goosegrass, Goosebill, Grip Grass, Sticky Bobs, Robin-run-over-the-hedge.
It grows all over the world, and therefore has a rich history of traditional use.
In Traditional Chinese Medicine it is used as an anti-inflammatory and to help move stagnation.
Native American tribes used this herb to promote kidney health and as a remedy for gonorrhoea.
And in Celtic folklore, drinking a cleavers infusion made you so beautiful that everyone would fall in love with you!

Very good! I encourage you to learn more about cleavers, and maybe even drink a cup or two of tea made with dried cleavers and see what happens.

Now, onward to our recipe for the risotto!
Please take note that making risotto is an act of meditation, and kitchen poetry in action; and asks for you to be in the moment with the sounds, aroma, changing textures, and your own innate cooking skills.
I’ve made risotto for many years, both in professional kitchens and at home, and every time, it is a joyous endeavor! I hope you will find the same pleasure in making your own risotto too.

Ingredients

2 Tablespoons extra virgin olive oil
1/2 small purple onion, diced
1/2 cup chopped fennel bulb
1/3 cup English peas, fresh
(use frozen if fresh is not available)
1 Tablespoons butter or extra virgin olive oil
1/2 cup arborio rice
1 cup loosely packed cleavers, leaves only
(If you cannot fine cleavers, substitute with arugula)
1-1/2 cups (approximately) dry white wine
1 cup (approximately) filtered water
Sea salt, to taste
1/3 cup grated parmesan, optional

Yield: 2 servings

1. Heat a saute pan to medium-high heat and add in olive oil. Then onions, and fennel.
Allow them to sweat for about a minute. Then add in peas, plus 1/4 cup white wine.
Cook for another minute, and take off heat. Set aside.

2. Heat a sturdy pot to medium heat and add in butter or olive oil. Then add in the arborio rice.
Stir with a wooden spoon to coat the grains of rice, and cook for about 30 seconds.
Then add in about 1/3 cup wine and 1/3 cup water. Stir into rice.
(Go ahead, you can also drink some wine too.)
Note: Keep heat on a medium to medium-high flame as cooking risotto on high heat could brown the rice too much.

3. As mentioned, cooking risotto is an act of artistic and passionate refinement, as well as meditation.
So be patient and be in the moment.
Stir the rice until they look a bit dry, and add in another 1/3 cup of wine and 1/3 cup water. Stir, sing,
pray, drink more wine, and take a deep whiff of the wonderful aromas of what’s cooking.
Add in a dash of sea salt.
Continue this process of adding in wine and water until the risotto reaches ‘al dente’.
The grains of rice should taste cooked, but retain a final bit of resistance when you bite into them.

4. Once your risotto reaches that state, add the cooked onion and fennel mixture. Stir well.

5. Add in the cleavers leaves and stir well again. If the risotto looks dry, add in another splash of wine.
Cook to cleavers with the risotto for another minute or so.
And take a sip of wine yourself to stay hydrated.

6. Taste your creation and add in more salt as needed.

7. Serve immediately with grated parmesan if desired. And garnish with nasturtiums or fresh herbs.