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Risotto with Nettles and Porcini Mushrooms

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.


  • 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


  • 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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