Risotto with porcini mushrooms

Porcini Mushroom Risotto. Carnaroli rice with dried porcini mushrooms, carrot and herbs.

The Casale Paradiso Porcini Mushroom Risotto is a blend of Carnaroli rice, dried porcini mushrooms and garden herbs for a classic risotto ai funghi porcini. No mushroom powder, no truffle flavouring, no bouillon seasoning. Contents: 300 g.

Casale Paradiso Porcini Mushroom Risotto is a dried risotto blend from Chieti Scalo that becomes a mushroom risotto when prepared with olive oil and hot broth. As soon as the first ladle of broth hits the sautéed grains, a dark, woodland aroma rises from the pot. The porcini mushrooms rehydrate and release their aroma into the rice. Before long, the kitchen smells of moss and forest floor.

Nutty, earthy and with a firm core

In Italy, porcini mushrooms are called porcini, literally meaning little pigs. Dried porcini mushrooms, botanically Boletus edulis, taste more intense than fresh ones because their aroma concentrates during drying. In the risotto, they offer a nutty, slightly earthy note. Beneath this lies a savoury tone that culinary experts call umami, the fifth basic taste alongside sweet, sour, salty and bitter. Carrot brings a mild sweetness, while garlic, chives and parsley add savoury accents.

The mushroom content is 2.6 per cent, while the rice makes up 97 per cent. The aroma is pronounced, but the mushroom pieces remain small. Those expecting large, fleshy slices like those from a pan should add fresh mushrooms.

Garlic is listed in the ingredients. The blend is therefore not suitable for kitchens that avoid garlic entirely.

With roast veal, game or all on its own

As a standalone main course, a generous portion with freshly grated Parmesan is enough. The porcini mushroom risotto accompanies roast venison, roast veal or pan-fried pink duck breast. A poached egg on top turns it into a quick weekday dinner. The runny yolk seeps into the rice and blends with the mushroom aroma.

For those who cook plant-based, stir in a splash of olive oil instead of butter and cheese, as the blend contains no animal ingredients. A Montepulciano d'Abruzzo from the same region fits perfectly in the glass.

Our tip: Sauté a handful of fresh mushrooms separately in butter until well browned and add them only when serving. This brings roasted flavours together with the soft depth of the dried porcini mushrooms. This variety is not suitable as a light summer side dish for steamed fish, as the woodland aroma overwhelms delicate fillets. For something more festive, porcini mushrooms and summer truffles are combined in the Truffle Risotto.

Abruzzo, Carnaroli and fifteen minutes of stirring

Nicola Mammarella founded Casale Paradiso in 1994. The family business is based in Chieti Scalo in the Abruzzese province of Chieti, not far from the Adriatic. The family business dries vegetables, mushrooms and herbs and blends them with rice, pasta seasonings or sea salt. Once dried, the ingredients keep for a long time and require no refrigeration.

Carnaroli rice absorbs a lot of liquid while retaining its shape. This is important for a mushroom risotto, as the dried porcini mushrooms also absorb broth.

Sauté the blend in olive oil in a wide pot. Then add hot broth in small portions, approximately one litre spread over the cooking time. Stir regularly; after around 16 minutes, the rice will be creamy and al dente. The package is enough for two to four servings. Salt is not listed in the ingredients, so taste and season only at the end.

A rich vegetable broth enhances the woodland aroma, while beef broth makes the dish heartier. Reheat leftovers from the previous day in a pan with a splash of broth. Or press them into flat patties and fry until crispy as a side dish with salad.

Woodland aroma from the pantry for spontaneous guests

Fresh porcini mushrooms are only available for a few weeks a year and require careful cleaning. The dried version, on the other hand, is always ready to hand. This makes the bag ideal for evenings when guests ring the doorbell unannounced. Together with a bottle of red wine from the Abruzzo, it makes a perfect gift.

You can find more varieties to stir under Risotto and Rice, and the family business's full range at Casale Paradiso.

Woodland aroma on the plate, without having to clean or soak mushrooms. A pantry staple you will be happy to return to on cool evenings.