Recipe: Risotto With Cepes and Saffron

Coursely chop the drained cepes. In a saucepan cook the shallots in olive oil until translucent. Add the arborio rice and stir till the rice is coated. Add the cepes and wine; cook until the wine has evaporated, stirring constantly. Add one cup of hot broth and the saffron, cook over medium heat, stirring frequently until the liquid has mostly evaporated. It is important to stir the risotto, the stirring helps to release the gluten in the rice which gives risotto its creamy texture. Continue in this manner, stirring the rice and slowly adding liquid until the rice has produced a creamy sauce but each grain is firm inside. Remove from the heat and stir in the butter and cheese. Mix unti the butter has melted. Salt and pepper to taste.