Risotto Ai Funghi: a Mushroom Feast - Go Wild!

4 tablespoons extra virgin olive oil

1 stick celery, finely chopped

1 small onion, finely chopped

375 gr arborio rice

175 ml dry white wine

200 gr mixed mushrooms, wild or cultivated, roughly chopped (if you are using cultivated add 10 gr dried porcini regenerated in water - keep the water)

1.5 litres good vegetable stock, kept hot

50 gr parmesan cheese, freshly grated & extra for sprinkling

50 gr butter

salt & pepper to taste

Directions at gennarocontaldo.com

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