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Jamie Oliver's svamprisotto
Ingredients
- 1 large white onion, halved and peeled
- 1 stick celery
- 15g dried porcini mushrooms
- 2 sprigs of fresh rosemary, finely chopped
- 300g risotto rice
- 1/2 a glass of white wine
- 1 vegetable or chicken stock
- 1 litre boiling water or stock (we used Marigold swiss bouillon)
- 500g mixed mushrooms, wiped clean and torn (we used a mixture of chestnut, shiitake and oyster mushrooms)
- 1 clove garlic, finely chopped
- a small bunch of thyme, leaves picked
- a large knob of butter
- 40g Parmesan, grated
- juice of 1/2 a lemon
- small bunch of flat-leaf parsley, chopped
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