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Method

1. Soak the porcini mushrooms in 2 cups of warm water for 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 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.

6. Add nettles, stir cook for 5 minutes then add porcini and shiitake mushroom and soaking liquid.

7. Cook until rice is al dente, approximately 18 minutes in total.

8. Transfer to a plate and serve with grated parmesan.