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Ingredients

• 6 1/3 cups chicken stock
• Handful dried porcini mushrooms
• Olive oil
• 1 small onion, peeled and finely chopped
• 2 sticks celery, trimmed and finely chopped
• 14 ounces 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 sprigs fresh chervil, tarragon or parsley, leaves picked and chopped
• 1 lemon, juiced
• 2 tablespoons butter
• 2 handfuls freshly grated Parmesan, plus extra for serving
• Extra-virgin olive oil

Description

Food Network Invites You To Try This Grilled Mushroom Risotto Recipe From Jamie Oliver.

Food Network