Mushroom and Porcini Risini (Risotto-style) Recipe
A classic of Italian autumn cuisine—authentic flavor made with simple ingredients.
Ingredients for 2 people:
- 500g fresh mushrooms
- 8–10g sliced dried porcini mushrooms*
- 120g Maiella Risini*
- Riserva del Mare fine salt*
- A pinch of oregano*
- Extra-virgin olive oil*
- 1/2 glass of white wine
- 600ml hot water (or homemade vegetable broth)
- 1 shallot
- 1 clove of garlic
- Pepper
* Products available at MO Tra Mozzarelle & Olive
- Place the dried porcini mushrooms in a bowl, add 150ml of hot water, and set aside.
- Clean the mushrooms and cut them into quarters, sixths, or slices, depending on your preference.
- Peel the garlic, cut it in half to remove the germ, and mince finely; peel the shallot and slice it thinly.
- Heat 1–2 tablespoons of extra-virgin olive oil in a pan, then add the garlic and shallot. Sauté briefly (1–2 minutes), then add the mushrooms, season lightly with Riserva del Mare fine salt, and sauté for 5–10 minutes.
- Deglaze with the white wine and cook until the alcohol evaporates, then add the porcini mushrooms (along with their soaking water) and a pinch of oregano. Simmer over low heat for 5 minutes. Add the Risini Maiella and sauté briefly so they absorb the remaining liquid; then, gradually add the hot water and cook for 8–10 minutes.
- Once cooked, adjust the seasoning with Riserva del Mare fine salt, add a grind of pepper (to taste), and serve.
My gourmet tip: sprinkle a pinch of Parmesan over the risotto-style Risini in each serving.
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