Herb and Lemon Risotto with Bottarga

Method

1. Blanch the herbs: Bring a pot of salted water to a boil. Add the nettle and chard first, as they need longer cooking. After a minute, add the borage, mustard greens, and celery leaves. With 30 seconds left, add the parsley. Cook for a total of 5 minutes, then drain and shock in cold water.
2. Make the pesto: In a blender or mortar, combine the blanched herbs, fresh Roman mint, fennel fronds, a tiny clove of garlic, and olive oil. Blend until smooth. Set aside.
3. Toast the rice: In a separate pot, heat a drizzle of oil and toast the Carnaroli rice for a couple of minutes, stirring constantly.
4. Cook the risotto: Begin adding vegetable broth, one ladle at a time, stirring frequently and adding more broth only when the previous one is almost fully absorbed. Continue until the rice is al dente and creamy.
5. Finish the risotto: Remove the pot from the heat. Stir in the herb pesto, a knob of butter, a drizzle of olive oil, a squeeze of lemon juice, and some lemon zest. If using, add a pinch of Persian black lime.
6. Serve: Plate the risotto and top with freshly shaved tuna bottarga.