Risotto ai Funghi Porcini


(serves 4 people - all the ingredients are available in the deli)

  • 350-500gr Codena dried porcini mushrooms - cleaned and sliced

  • 1 medium onion - finely chopped

  • 125gr Burro Biologico Italiano butter

  • 350gr Tesori Riso arborio rice

  • 1 liter Natura e Salute mushroom stock

  • at least 60g fresh Parmigiano Reggiano (30 months matured)

  • 1 tbsp Organic Extra Virgin Olive Oil

  • Borghini sea salt and freshly ground black pepper to taste


In a large pan bring the mushroom stock almost to the boil and keep hot on low heat. In another pan melt the butter and sweat the onion until softened but not brown. Add the sliced mushrooms and cook for a few more minutes. Add the rice, stir well and cook until well coated and slightly translucent. Now add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another ladle, and so on, until the rice is cooked - about 15-20 minutes. 

Check the seasoning and stir in the olive oil, remaining butter and a couple of spoonfuls of grated parmesan. Serve at once with the rest of the parmesan on the table.

Plough Way Deli Top Tip

As a general rule for risotto, you need four times as much water as rice, by volume when making your risotto. And the rice is perfect when tender but still just a tiny bit chalky in the middle.