Directions:
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
