Wild Mushroom Risotto

Ingredients

• 6 cups chicken stock
• Handful dried porcini
• Olive oil
• 1 small onion, finely chopped
• 2 sticks celery, finely chopped
• 400 g risotto rice
• Two thirds cup vermouth or white wine
• 4 large handfuls wild mushrooms (chanterelle, shiitake, black trumpet, oyster, no button mushrooms)
• Chervil, tarragon or parsley, chopped
• Juice of 1 lemon
• 2 tbsp butter
• 2 handfuls grated Parmesan, more to serve
• Salt and pepper, extra virgin olive oil

Method

1. Warm the stock. Soak the porcini in a little of it.
2. Cook the mushrooms in olive oil till soft, about 3 minutes. Set aside with their liquid.
3. Soften onion and celery in oil. Add rice, stir 2 minutes till pale gold. Add wine, stir till absorbed.
4. Add stock half a cup at a time, stirring, until al dente, 15 to 20 minutes.
5. Off the heat stir in the mushrooms and liquid, herbs, lemon, butter and Parmesan. Season.

Notes

Made it 10 plus times. Jamie Oliver style.