Autumnal table: Mushrooms, truffles & Italian rice cuisine

When autumn arrives, what we want to cook changes: warmer, earthier, slower. This edition is about three ingredients that embody this change — porcini, truffles, and polenta — and about the Northern Italian rice cuisine that provides them with the right framework.

La Balocchina and Viani & Co. stand for an approach that does not see convenience and quality as opposites: products based on good ingredients that require little effort to impress on the table.

For this, we have selected two wines that speak with the earthy and aromatic qualities of this cuisine — not over them.

Risotto with porcini mushrooms

In focus

Risotto with porcini mushrooms

Viani

The Risotto ai porcini from La Balocchina is based on dried porcini mushrooms and a round-grain rice that slowly absorbs the broth — a starting point for a meal that looks like little but delivers a lot.

8,50 €

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Lungarotti Spoleto Trebbiano Spoletino, white wine bottle with label Pairs with: Risotto with porcini mushrooms Spoleto Trebbiano Spoletino DOC UmbriaThe Trebbiano Spoletino from Lungarotti brings a lively acidity that contrasts with the fat and starch of the porcini risotto and makes the dish feel lighter.19,95 € View product
Recipe Porcini mushroom risotto with Parmesan and fresh herbsView recipe
Recipe Pan-fried truffle polenta with porcini mushrooms and ParmesanView recipe