INGREDIENTS
2 sticks
Celery
3
sprigs Chervil, fresh
4
large handfuls Mushrooms, wild
1
Onion, small
1 handful
Porcini mushrooms, dried
1 1/2 l
organic chicken or vegetable stock, hot
1
Lemon juice of
400 g
Risotto rice
1
Black pepper, freshly ground
1
Sea salt
1
Olive oil, extra virgin
1
Olive oil
1 tsp
Butter
1
small handful Parmesan cheese
75 milliliters
Vermouth or white wine