Trim the rind off the cheese while it’s cold and discard. Dice the cheese into 1/2-inch cubes. Set aside at room temperature while you prepare the risotto.

Bring five quarts of salted water to a boil in a large pot. Prepare another large bowl with ice water.

Using gloves, strip the leaves from the picked nettles and discard any stalks or seeds (although you want to pick before seed stage: see note in article). Give the leaves a rinse to remove any dirt and then add leaves to the boiling water. Blanch until fully wilted, about 1 to 2 minutes. Using tongs or a slotted spoon, remove the leaves and transfer them immediately into the ice water. Stir them gently (you can use your hands at this stage) until cool, then drain in a colander. Squeeze the leaves with your hands to remove as much liquid as you can. You may notice a slight slimy, kelpy texture - this is normal! Note: Follow the same directions for spinach (though no gloves are needed).

Transfer nettles to a food processor along with 1 tablespoon olive oil and pulse until greens are mostly smooth, like pesto, about 10 to 12 pulses. You’ll end up with about 1 cup of purée. Set aside.

Heat stock in a saucepan until simmering, reduce heat to low and keep warm.

Melt 5 tablespoons butter in a large, high-sided skillet over medium heat. Stir in onion, garlic and salt and cook until translucent but not brown, about 7 minutes. Stir in rice, and toss until it’s well coated in butter. Cook until the edges of the rice looks a little translucent and it smells toasted, about 5 minutes.

Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in hot stock, about 1 cup at a time, stirring often but not constantly, until the rice is cooked through but not mushy, 15 to 20 minutes. You may have some stock left over. If more liquid is needed, you can add some hot water.

Stir in nettle purée until combined. Add cubed taleggio and stir to melt, leaving streaks of cheese. Season to taste with salt and pepper. Serve immediately.