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Grilled mushroom risotto

Jamie Oliver
  • 60 minutes
  • Serves 6

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