Marc’s Risotto Costa

| 06/30/2010|
1/2 cup dried porcini mushrooms, chopped coarsely
1 cup dry white wine
1/4 cup Italiano Extra Virgin Olive Oil
1/2 cup chopped celery (without leaves removed)
1 cup medium onion, chopped
1/2 cup chopped chicken giblets and livers
1 tbsp. tomato paste
Cinnamon, salt, and pepper to taste
1 cup Arborio rice
4-5 cups chicken broth, hot
1/2 cup grated Parmigiano Reggiano

Soak the porcini mushrooms in 1/2 cup of the wine for 2 hours. Remove from the wine, chop, and reserve the mushrooms and the wine. Heat the Italiano olive oil in a large pot and sauté the celery and onions until soft. Add giblets, livers, tomato paste, cinnamon, salt, and pepper. Sauté an additional 5-10 minutes. Add rice and stir to coat completely with oil. Add the rest of the white wine and the reserved wine and simmer over medium heat until all of the liquid is absorbed. Add enough hot broth to cover rice. Simmer until broth absorbs. Then, continue adding broth a cup at a time, until absorbed again, stirring often. Check texture of rice, adding more broth if desired. Remove from heat and let stand for 5 minutes. Garnish with Parmigiano.

Buon appetito,
Marc & Mario

Recipe courtesy of Marc Patno