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

Directions

• 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.