Blanch nettles in boiling water for two minutes, drain, squeeze dry, and chop finely.
Wash and finely chop all other herbs.
Simmer stock in a saucepan over low heat.
Sweat onion in butter in a heavy saucepan until soft but not coloured.
Add rice to the onion and cook for a few minutes.
Add a ladle of hot stock and simmer gently while stirring.
Add remaining stock gradually, incorporating the wine towards the end of cooking.
Cook until liquid is absorbed, the texture is creamy, and rice is tender.
Stir in the chopped nettles and herbs and season with salt and pepper.
Garnish with fresh herbs and olive oil before serving warm.