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Mushroom Risotto Recipe

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olive oil

2 nice handfuls of freshly grated parmesan cheese plus extra for serving

400 g risotto rice

1 small onion peeled and finely chopped

extra virgin olive oil

4 large handfuls of wild mushrooms try shiitake girolle chestnut or oyster definitely no button mushrooms please cleaned and sliced

juice of 1 lemon

sea salt and freshly ground black pepper

150 ml vermouth or white wine

a few sprigs of fresh chervil tarragon or parsley leaves picked and chopped

a handful of dried porcini mushrooms

1/5 litres hot chicken stock

2 sticks of celery trimmed and finely chopped

25 g butter

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