From Jamie @ home, Food Network

    Grilled Mushroom Risotto
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    A mushroom risotto can be taken in many different ways, depending on what kind of
    mushrooms you have and whether they are introduced at the very beginning of
    cooking or just added at the end, as I'm going to do here. The inspiration for this
    recipe came when I was in Japan and saw mushrooms being cooked completely dry on
    a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty
    flavor in them; perfect for being dressed lightly with olive oil, salt and lemon juice or
    stirred into a risotto at the last minute before serving.

    6 1/3 cups chicken stock
    Handful dried porcini mushrooms
    Olive oil
    1 small onion, peeled and finely chopped
    2 sticks celery, trimmed and finely chopped
    14 ounces risotto rice
    2/3 cup vermouth or white wine
    Sea salt and freshly ground black pepper
    4 large handfuls wild mushrooms (try chanterelles, shiitake, black trumpet or oyster -
    definitely no button mushrooms, please!), cleaned and sliced
    Few sprigs fresh chervil, tarragon or parsley, leaves picked and chopped
    1 lemon, juiced
    2 tablespoons butter
    2 handfuls freshly grated Parmesan, plus extra for serving
    Extra-virgin olive oil

    Heat stock in a saucepan and keep it on a low simmer.
    Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover.
    Leave for a couple of minutes until they've softened. Fish them out of the stock and
    chop them, reserving the soaking liquid.
    In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry
    without coloring for at least 10 minutes, then turn the heat up and add the rice. Give
    it a stir. Stir in the vermouth or wine - it'll smell fantastic! Keep stirring until the liquid
    has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the
    pan and add the chopped porcini, a good pinch of salt and your 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, allowing each ladleful to be absorbed
    before adding the next. Carry on adding stock until the rice is soft but with a slight
    bite. This will take about 30 minutes.
    Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your
    pan isn't big enough, do this in batches. Put them into a bowl and add the chopped
    herbs, a pinch of salt and the lemon juice. Using your hands toss everything together
    - this is going to be incredible!
    Take the risotto off the heat and check the seasoning carefully. Stir in the butter
    and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more
    stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3
    minutes.
    Taste your risotto and add a little more seasoning or Parmesan if you like. 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.