Porcini Mushroom Risotto

History & Background

An autumn recipe of the Alpine and pre-Alpine valleys, especially in Piedmont, Lombardy and Trentino. In the woods of Valsesia and Valtellina, gathering porcini ('boletus edulis') was a family event between August and October.

Ingredients for 4

• 320g Carnaroli rice
• 400g fresh porcini (or 60g dried + 300g champignons)
• 1 shallot
• 1 garlic clove, skin on
• ½ glass white wine
• 1L hot vegetable broth
• 60g cold butter
• 60g grated Parmigiano
• Chopped parsley
• Extra virgin olive oil
• Salt, pepper

Method

1. Clean the porcini with a damp cloth (never water) and slice.
2. Sauté in a pan with garlic, oil and parsley over high heat for 5 minutes. Salt. Set aside.
3. In a heavy pan, sweat shallot with butter and oil.
4. Toast the rice and deglaze with white wine.
5. Add hot broth a ladle at a time.
6. Halfway through, fold in 2/3 of the porcini.
7. Manteca off the heat with cold butter and Parmigiano.
8. Serve topped with the remaining porcini and fresh parsley.

Wine pairing

Nebbiolo d'Alba or Valtellina Superiore: mountain reds with elegant tannins and earthy aromas that dialogue with the mushrooms.

Common mistakes

• Washing porcini under water: they soak up liquid and lose flavour.
• Sautéing with the rice from the start: they release water and the risotto boils.
• Skipping the parsley: it's a key ingredient, not garnish.