The nettles we use are Urtica urens (small nettle) It is the tastiest of all nettles - all of which are edible according to our knowledge. The stinging part is destroyed by cooking. I prefer to use the Feron blue packet of rice.
Soak porcini mushrooms in 2 cups warm water ½ hour beforehand.
Chop onions and place in frypan with butter.
Cook until onions are soft and golden.
Add rice and toss for 3 minutes.
Add 1 ladle of stock, stir constantly on medium flame, until the liquid is absorbed.
Continue this process of adding 1 ladle of liquid and stirring for 10 minutes.
Add nettles, stir cook for 5 minutes then add porcini and shittake mushroom and soaking liquid
Cook until rice is aldente - approximately 18 minutes in total.
Plate and serve with grated parmesan.
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