Cooking time: 1 hour
- 1 small brown onion, peeled & finely chopped
- 2 celery sticks, trimmed & finely chopped
- 400g Ceriotti Aborio risotto rice
- 75ml vermouth of white wine
- Sea salt
- Ground black pepper
- 4 large handfuls of mushrooms, cleaned & sliced
- Parsley leaves, picked & chopped
- 1 lemon, juiced
- 1 tsp butter
- 1 small handful of parmesan cheese, grated. Extra for serving
- Extra virgin olive oil
- 5 litres of chicken or vegetable stock
- 1 handful dried porcini mushrooms
- Heat stock in a saucepan and leave to simmer on low heat. Put the porcini mushrooms into a bowl and cover with hot stock, allow to soften for a couple of minutes. Remove from stock liquid and chop, reserving the soaking liquid.
- Heat a splash of olive oil in a large pan, then add onion and celery. Fry slowly, without colouring them for at least 10 minutes. Turn up the heat and add the risotto rice. Pour in the porcini soaking liquid through a sieve into the pan and follow with chopped porcini, a pinch of salt and your first ladle of hot stock. Lower the heat until the mixture comes to a simmer and add ladles of stock while continuously stirring and massaging the starch out of the rice. Make sure to allow each ladle of stock to be absorbed before adding another.
- Continue to add stock until the rice is soft but with a slight bite. Expect this to take about 30 minutes. Meanwhile, get a large dry griddle pan hot and grill mushrooms until soft. Do in batches in your pan isn’t big enough. Put the mushrooms into a bowl & add chopped herbs, pinch of salt & the lemon juice. Use your hands to mix everything together well.
- Remove risotto from the heat. Stir in the butter & the parmesan. You want this mixture to have a creamy & oozy texture, so if it has not reached this point yet, add more stock until it does. Put a lid on and leave to settle for 3 minutes.
- Add more seasoning of parmesan to your risotto (if you like). Serve with grilled dressed mushrooms, a sprinkle of freshly grated parmesan and a drizzle of olive oil.