Montenegrin

• 600 grams young top shoots of nettles, well washed

• salt
• Butter for sauteéing
• 50 grams round-grain rice, cooked
• 2 potatoes, diced small
• 1 bunch spring onions, coarsely chopped
• 1 liter water

Pick the nettles wearing rubber gloves. Sweat the nettle tips, sprinkled with a little salt and water, in a lidded pan until just limp. Pound them to a paste in a mortar, or process to a puree with a food processor or stick mixer.