Risotto with nettles and porcini

Serves 4 Risotto con ortiche e porcini Place stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer.

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.