INGREDIENTS
1/2
Celery stalk
1 clove
Garlic
1/2 oz
Mushrooms, dried
1
Onion, medium
8 oz
Portabello mushrooms
1 cup
Arborio rice
1
Black pepper, fresh ground
1 tsp
Sea salt
1 1/2 tbsp
Butter
2 oz
Parmesan cheese, fresh grated
2 oz
Parmesan cheese, fresh
1/4 cup
Vermouth
2 1/3 cups
Water