Risotto ai Funghi Porcini in the NYTimes

How does it feel to be selected as one among only 50 Best Family recipes by the NYTimes? It feels wonderful, like we won the Oscars.

The recipe is Risotto ai Funghi Porcini and, even if it is not in your family, let me assure you, it is the easiest and most delicious.

As the NYTimes says it is perfect in early fall, to celebrate “i primi freddi,” first cool days of the yearPerfect timing, also. The Dry Porcini just arrived in the Bronx, they are so potent, it smells like a big risotto in the warehouse.

2 Comments Add yours

  1. Alberto Ferroni says:

    Hi My name is Alberto
    I would like to point out that you are supposed to saute the mushroom right at the end of sauteing the onion and the fluid that you soak the mushroom in you should strain it through a cheese cloth and use it while you ladle in VEGETABLE broth
    The mushroom should be soak in warm water and some vermouth red. (MARTINI & ROSSI)
    in that way the risotto acquire A soft flavor of the PORCINI. You should try it with fresh Porcini
    The risotto is such delicate and sophisticated dish that al the ingredient have to show their flavor, not clash or one be predominant on the other
    Thanks
    P.S.I cook risotto in many other ways and I love it

  2. Ciao Alberto! Thanks for this addition. The debate about the liquid that should be ladled into the cooking rice is fascinating. We are not sure why Beatrice’s mother chose to use chicken stock… or cognac, for that matter. We love risotto with fresh porcini as well, when we can get our hand on them! Great info, thanks again!

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