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Grilled mushroom risotto
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Total Time:
1 hour
Grilled mushrooms add a nutty touch to the risotto, making it visually appealing.
Ingredients:
  • 1 small onion peeled and finely chopped
  • 2 sticks celery trimmed and finely chopped
  • 400 g risotto rice
  • 75 ml vermouth or white wine
  • sea salt
  • freshly ground black pepper
  • 4 large handfuls wild mushrooms (try shiitake, girolle, chestnut or oyster) cleaned and sliced
  • a few sprigs fresh chervil, tarragon or parsley leaves picked and chopped
  • 1 lemon juice of
  • 1 teaspoon butter
  • 1 small handful Parmesan cheese freshly grated, plus extra for serving
  • extra virgin olive oil
  • 1.5 litres organic chicken or vegetable stock hot
  • 1 handful dried porcini mushrooms
  • olive oil
Instructions:
  • Heat the stock in a saucepan until simmering. Place porcini mushrooms in a bowl and cover with hot stock to soften. Chop them after a couple of minutes, saving the liquid. In a pan, sauté onion and celery in olive oil. Add rice, then vermouth. Pour in porcini soaking liquid, chopped porcini, salt, and a ladle of stock. Simmer and gradually add stock, stirring until rice is creamy, about 30 minutes. Grill wild mushrooms on a hot griddle. Toss with herbs, salt, and lemon juice. Stir butter and Parmesan into the risotto off heat. Adjust seasoning as needed. Serve with grilled mushrooms, Parmesan, and olive oil.

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