- 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
- 1Place stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer.
- 2Melt 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.