Grilled mushroom risotto

Ingredients

For the risotto

• 1500 ml chicken stock
• 15 g dried porcini mushrooms
• 30 ml olive oil
• 1 small onion (100 g)
• 2 celery stalks (100 g)
• 400 g Arborio rice
• 150 ml vermouth or dry white wine
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 25 g butter
• 40 g grated Parmesan

For the grilled mushrooms

• 400 g fresh wild mushrooms
• 10 g parsley and/or tarragon
• 1 lemon (45 ml juice)
• 1/2 teaspoon salt

To serve

• 20 g grated Parmesan
• 15 ml extra-virgin olive oil

Preparation

1. Heat 150 ml of the chicken stock and soak the dried porcini for 5 minutes, until softened. Remove, chop and reserve the liquid. Keep the remaining 1350 ml of stock hot. 2. Finely chop the onion and celery, then slice the fresh mushrooms. Heat 30 ml of olive oil in a large pan and cook the onion and celery over low heat for 10 minutes, stirring often, until softened but not colored. 3. Turn the heat to high, add the rice and stir for 1 minute. Pour in the vermouth or wine and cook for another 2 minutes, stirring until the liquid has evaporated. 4. Add the reserved porcini liquid, chopped mushrooms, 1 teaspoon of salt, 1/2 teaspoon of pepper and a ladleful of hot stock. Reduce the heat to medium-low and cook for about 30 minutes, stirring often and adding a ladleful of stock whenever the liquid has been absorbed. Stop when the rice is tender but the grains still hold their shape. 5. While the rice cooks, cook the fresh mushrooms in a hot grill pan over high heat for 8 minutes, until softened and browned in places. Toss them in a bowl with the chopped parsley and/or tarragon, 1/2 teaspoon of salt and the lemon juice. 6. Take the risotto off the heat and taste it, adding more salt or pepper if needed. Stir in the butter and grated Parmesan, adding a little hot stock if the mixture seems too thick. Cover and leave for 3 minutes. 7. Serve with the grilled mushrooms, grated Parmesan and extra-virgin olive oil.