Grilled Mushroom Risotto

Name: Grilled Mushroom Risotto
Ingredients: 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