Risotto With Nettles And Porcini Mushrooms
Delve into a world of rich flavors with this exquisite recipe featuring "Carnaroli Superfino" rice, earthy porcini and shiitake mushrooms, and delicate nettles. Sautéed to perfection with butter and onions, this creamy risotto is a delightful harmony of textures and tastes. Enjoy each bite of this savory dish, topped off with a generous sprinkle of grated Parmesan cheese.
— Constant Cookbook
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
- 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.
Instructions
- 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.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 6
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