Grilled Mushroom Risotto

By Ellan

Ingredients

• 6 1/3 cup chicken stock
• Handful dried Porcini mushroom
• Olive oil
• 1 small onion, peeled and finely chopped
• 2 sticks celery, traimmed and finely chopped
• 14 oz. risotto rice
• 2/3 cup vermouth or white wine
• sea salt and freshly ground black pepper
• 4 large handfuls wild mushrooms (try chanterelles, shiitake, black trumpet or oyster- definitely no button mushrooms, please!) cleaned and sliced
• Few springs fresh chervil, tarragon or parsley, leaves picked and chopped
• 1 lemon, juiced
• 2 tab. butter
• 2 handfuls freshly grated Parmesan cheese
• Extra-virgin olive oil

Preparation

Step 1

Heat stock in a saucepan and keep it on a low simmer.

Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid.

In a large pan, heat the glug of olive oil and add the onion and celery. Slowly, firy without coloring for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine- it'll smell fanstantic! Keep until the liquid has cooked into the rice. Now, pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of the hot stock. Turn the heat down to simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice. allowing each ladleful to be absorbed before you adding the next. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes.

Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn't big enough, do this in batches. Put them innto a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands toss everything together.

Stir in the parmesan cheese, butter and sprinkle olive oil over the top.