Risotto with nettles and porcini mushrooms
Ingredients
- 350g/12oz risotto rice
- 2 onions
- 70g/3oz unsalted butter
- 2 litre/3½ pint vegetable or chicken stock
- 50g/2oz young nettles (small leaves)
- 150g/5oz fresh shiitake mushrooms
- 250g/9oz dried porcini mushrooms
- parmesan cheese, or a similar vegetarian alternative
Method
Soak the porcini mushrooms in 2 cups of warm water for 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 one 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 shiitake mushroom and soaking liquid.
Cook until rice is al dente, approximately 18 minutes in total.
Transfer to a plate and serve with grated parmesan.
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