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PREPARATION -
In a large saucepan start by heating the olive oil on medium-high and cook
the onion and celery. When the onion has softened add the garlic. After one
minute add the cut mushrooms. Season the vegetables at this point with a
little fresh cracked pepper and cook until translucent. After approximately
8 minutes. Add the rice, stirring to coat with the oil from the pan. After
about two minutes, add the wine to de-glaze. This is your first edition of
liquid. Reduce heat to medium. You must continue to add hot liquid, about
one half cup (1 ladle) at a time. My second addition of liquid is the
liquid used to soak the dry porcini mushrooms. The mushrooms themselves are
turned onto the cutting board, chopped coarsely and added to the risotto. I
have the chicken stock in a saucepan on the stove, while I do this. I ladle
the stock to the rice allowing it to absorb the liquid before I add another
ladle. As I add the liquid I'm continuously stirring the risotto, with a
wooden spoon. This process should take about 20 minutes. At the end of the
simmering process, the risotto should be tender and creamy. Finish the
risotto of f with the butter, and grated cheese. |