Maradine Whitehorn and Maritsa Whitehorn's Risotto Recipe 

Ingredients:

100g risotto rice (do not rinse)

½ onion chopped finely

finger size celery stick chopped finely

1 ½  tablespoon butter

Touch of olive oil

¼  cup dry white wine

2 - 3 cups chicken stock

Parmesan cheese grated

chopped mushrooms (as many as you like)

thyme sprigs

salt

Method

Sweat the onions in olive oil and butter.  Add celery and fry some more.

Add the rice and stir so that the grains are coated with the oil and melted butter. 

Sautee until you can hear a crackling sound as the rice is begging for some liquid.

Don’t let the rice turn brown

Add the white wine (if you will drink the wine you can use it) and you’ll see the rice absorbing the liquid quickly.

Once absorbed add the hot stock one ladle spoon at a time.  Constantly stir with a wooden spoon to coat all the grains with the stock.  When the rice is almost dry add another ladle of stock and repeat the process. Add the mushrooms and keep on adding stock while stirring until the rice becomes al dente (firm without being crunchy).

Stir in remaining butter, parmesan, thyme and salt to taste

Best serve hot!!!

Enjoy