Risotto with nettles and porcini mushrooms

Ingredients

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-small leaf
150g/5oz fresh shiitake mushrooms
250g/9oz dried porcini mushrooms
parmesan cheese

Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.

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.