- Cooking utensils
- Cutting Board
- 1 Pot
- 1 Big Pan
- 1 Strainer
- Measuring cup
STEP 1 - put your porcini mushrooms on a container and put 3 cups of water.
STEP 2 - grab a big pot and put 10 cups of water
STEP 3 - cut the onion in half. 1/2 onion will go in the pot with the water.
SAVE THE OTHER HALF FOR LATER!!!!
STEP 4 - rinse the celery and put it in the pot with the water.
STEP 5 - cut the zucchini and put it in the water.
STEP 6 - add both of the tomatoes
STEP 7 - take the ends of the carrots after you’ve rinsed them very well and add them to your pot.
STEP 8 - add 2 pinches of salt, one pinch of pepper and a table spoon of olive oil.
PUT THE BROTH ON HIGH TEMPERATURE
COVER THE POT
STEP 9 - chop the other half of the onion
STEP 10 - add some olive olive on a nice size pan
STEP 11 - add the chopped onions, pinch of salt & pinch of black pepper
STEP 12 - add the white wine.
STEP 13 - ADD THE sausage in small chunks without the skin
STEP 14 - add a couple of branches of thyme without any stems.
KEEP ON MID TEMP
STEP 15 - take out the mushrooms out of the water and chop them.
DO NOT THROW THE WATER AWAY!!!!!! WE WILL NEED IT.
STEP 16 - once chopped, add mushrooms into your pan
STEP 17 - PUT risotto in the pan
STEP 18 - add a spoon of broth and a spoon of mushroom water
Once it starts to get absorbed, add again a spoon of broth and a spoon of the mushroom water.
WE’LL KEEP ON ADDING LIQUID UNTIL THE RISOTTO IS COOKED
STEP 19 - add a pinch of salt & pinch of pepper
STEP 20 - add a bit more salt and pepper up to your taste.
STEP 21 - if your risotto is ready, add a bit of truffle zest
STEP 22 - add all the butter inside and mix
TURN OFF YOUR STOVE AND KEEP MIXING