Risotto with Nettles and Porcini Mushrooms

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 350g/12oz "Carnaroli Superfino" rice or good risotto rice
• 2 onions
• 70g/3oz unsalted butter
• 2 litre/3½ pint vegetable or chicken stock
• 50g/2oz nettles
• 150g/5oz fresh shiitake mushrooms
• 250g/9oz dried porcini mushrooms
• cheese parmesan
• Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the dried porcini in a bowl, cover with warm water and soak for 30 minutes. Lift them out, squeeze dry and chop finely. Strain the soaking liquid through a fine sieve and keep it.

2. Wearing gloves, pick the nettle leaves. Blanch them in a pan of boiling water for 1 minute, drain, refresh under cold water, squeeze dry and chop.

3. Pour the stock into a saucepan with the strained porcini liquid. Keep it at a gentle simmer over low heat.

4. Finely chop the onions. Melt half the butter in a wide pan over medium heat and cook the onions for 8 minutes until soft.

5. Slice the fresh shiitake mushrooms. Add them and the chopped porcini to the onions and cook for 5 minutes until the mushrooms soften.

6. Add the rice and stir for 2 minutes until the grains look translucent at the edges. Add a ladle of hot stock and stir until absorbed.

7. Keep adding hot stock one ladle at a time, stirring often, for about 20 minutes until the rice is creamy and just tender with a slight bite.

8. Off the heat, stir in the chopped nettles, the remaining butter and the grated parmesan. Cover and rest for 2 minutes, then serve at once.