An autumn walk in the woods of Valtellina in search of porcini mushrooms is essential for this recipe.

For an outstanding result prepare a home-made broth with beef and vegetables, otherwise you can rely on Bouillon cubes.

Ingredients for 4 servings:

  • 350 gr. Roma rice
  • 1,5 lt. meat broth
  • 100 gr. grated grana padano
  • 30 gr. butter
  • 400 gr. porcini
  • 1/2 onion
  • Oil to taste
  • White wine t.t.
  • Parsley t.t.


The most important part of the recipe is in the cleaning of the mushrooms. It begins by removing the lower part of the stem which is usually dirty with soil. Then remove any excess soil and leaves from the mushroom using a damp rag or moistened absorbent paper towel. Never wash mushrooms under running water because they would lose much of the flavor.

Now cut the mushrooms into 3 to 4 cm slices. If the mushrooms are big separately cut the cap and the stem.

For an optimal result, cook the mushrooms in a pan with oil and garlic for about 10 minutes, adding some broth if needed.

Start preparing the risotto: In a high pan fry the chopped onion in the butter. Once browned blend with the white wine.

Now add the rice, let it brown and add the cooked mushrooms. Add a ladle of broth and continue cooking over medium heat so that the rice continues to simmer.

Stir constantly and add more broth each time the preparation dries too much.

After twenty minutes the risotto should be quite compact. Turn off the heat, add butter, grated cheese, cover with a lid and allow cooking until creamy for 10 minutes.

Serve hot with a sprinkling of chopped parsley.


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