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Mushroom Risotto

Mushroom Risotto Recipe

  • 1.5 litres hot chicken stock
  • a handful of dried porcini mushrooms
  • olive oil
  • 1 small onion, peeled and finely chopped
  • 2 sticks of celery, trimmed and finely chopped
  • 400g risotto rice
  • 150ml vermouth or white wine
  • sea salt and freshly ground black pepper
  • 4 large handfuls of wild mushrooms (try girolle, chestnut or oyster) cleaned and sliced
  • a few sprigs of fresh chervil, tarragon or parsley, leaves picked and chopped
  • juice of 1 lemon
  • 25g butter
  • 2 handfuls of freshly grated Parmesan cheese, plus extra for serving
  • truffle oil
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