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Risotto with Nettles and Porcini Mushrooms

Risotto with Nettles and Porcini Mushrooms
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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.

Serves 2

Ingredients

  • 350 g Risotto Rice Carnaroli Superfino
  • 2 Onions
  • 50 g unsalted butter
  • 2 L chicken stock
  • 50g Small Leaf Nettles
  • 150g Fresh shiitake mushrooms
  • 250g Dried porcini mushrooms
  • Parmesan
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Method

  1. Soak porcini mushrooms in 2 cups warm water ½ hour beforehand.
  2. Chop onions and place in frypan with butter.
  3. Cook until onions are soft and golden.
  4. Add rice and toss for 3 minutes.
  5. Add 1 ladle of stock, stir constantly on medium flame, until the liquid is absorbed.
  6. Continue this process of adding 1 ladle of liquid and stirring for 10 minutes.
  7. Add nettles, stir cook for 5 minutes then add porcini and shittake mushroom and soaking liquid
  8. Cook until rice is aldente - approximately 18 minutes in total.
  9. Plate and serve with grated parmesan.
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