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.
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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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 €
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Risotto with truffleViani9,90 €
With the Risotto al tartufo from La Balocchina, the truffle is not a decoration, but part of the base — the aroma runs through the rice, not just over it.
Pairs with: Risotto with truffle
Gigino 80th AnniversaryThe Gigino 80 Anniversario from Tuscany unfolds a harmonious depth with its ripe fruit aromas and earthy notes, which wonderfully underscores the intense truffle aromas of the risotto.17,90 €
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Polenta with truffleViani7,90 €
The Polenta al tartufo from Viani & Co. combines two Piedmontese staples: corn, which has been present in northern cuisine for centuries, and truffle, which gives it a different depth.
Pairs with: Polenta with truffle
Capoalago GewürztraminerThe Gewürztraminer from Madonna delle Vittorie has enough aromatic density to keep up with the truffle in the polenta and risotto without masking its earthiness.17,90 €
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Recipe
Porcini mushroom risotto with Parmesan and fresh herbsView recipe
Recipe
Pan-fried truffle polenta with porcini mushrooms and ParmesanView recipe












