Styling Assistant: Hannah Schmitz
3 1/4 cups chicken stock
2 tablespoons olive oil, plus more for drizzling
1 shallot, peeled and finely chopped
2 sticks celery, trimmed and finely chopped
1 cup arborio rice
1/3 cup white wine
salt and pepper to taste
2 large handfuls of shiitake and oyster mushrooms, cleaned and sliced
few sprigs of tarragon or parsley, leaves picked and chopped
1 lemon, juiced
2 tablespoons unsalted butter
1 handful of freshly grated parmesan, plus extra for serving
Heat stock in a saucepan and keep it on a low simmer.
In a large pan, heat 2 tablespoons of olive oil and add the onion and celery. Slowly fry without browning for at least 10 minutes, then turn up the heat and add the rice. Give it a stir, then pour in the wine. Keep stirring until the liquid has cooked into the rice. Now pour the first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice. Allow each ladleful to be absorbed before adding the next. Continue adding stock until the rice is cooked but with a slight bite, about 30 minutes.
Meanwhile, heat a dry griddle pan, and grill the wild mushrooms until soft. If your pan isn‘t big enough, this can be done in batches. Put the mushrooms into a bowl and add the chopped herbs, a pinch of salt, and the lemon juice. Using your hands, toss everything together.
Take the risotto off the heat and check the seasoning. Stir in the butter and Parmesan. It should be creamy, but adjust to taste, and add more stock if needed.
Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra-virgin olive oil.