Risotto con ortiche e porcini

Ingredients

1.5 litres chicken stock

75 gm unsalted butter, chopped

2 onions, finely chopped

350 gm vialone nano or carnaroli rice

25 gm dried porcini, soaked in 1 cup boiling water for 15 minutes, drained and chopped

150 gm shiitake mushrooms, sliced

50 gm young nettles (see note) or mint leaves

To serve: grated Parmigiano Reggiano

Method

Main

1.Place stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer.

2.Melt butter in a large saucepan, add onions and cook over medium heat, stirring occasionally, for 4-5 minutes or until soft and golden. Add rice and stir for 2-3 minutes or until well coated, then add ½ cup hot stock and stir over medium heat until stock is absorbed. Add remaining stock, ½ cup at a time, stirring frequently, allowing each addition to be absorbed before adding the next. When rice is almost al dente, stir through mushrooms and nettles and cook for another 1-2 minutes or until mushrooms and nettles are tender. Serve, sprinkled with grated Parmigiano Reggiano, with extra cheese passed separately.

Note Stinging nettles are harvested from the wild and used as a green vegetable in many parts of the world. Only the young shoots and tops of the plant are eaten (the older leaves are too tough), but they must be cooked beforehand to destroy the stinging element. When preparing nettles, it is important to wash them well under cold running water. Wear rubber gloves for the task, as contact with nettles will result in itchiness for up to a day. Nettles are available from Fratelli Fresh.
Notes

Armanda Percuoco

Styling by Buon Riccordo

Ingredients

Method

Main

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