Name: Risotto of Chicken of the Woods
Yield: Serves 4 as a main course, 6 to 8 as a first course
Ingredients: 6 cups mushroom, vegetable, or light chicken broth (or a combination); ½ teaspoon dried tarragon; About 2 tablespoons butter; About 1½ teaspoons kosher salt (omit if broth is salted); 3 small celery stalks with leaves, plus About 3 tablespoons thin-sliced celery leaves; ½ cup fruity dry white wine; 1 to 1¼ pounds tender chicken of the woods mushroom; Lemon juice; About 1½ cups grated Parmesan cheese; 1 tablespoon olive oil; 1½ cups Italian rice for risotto; 1 medium onion; ¼ teaspoon fine-ground white pepper