Risotto ai funghi porcini

This risotto with porcini mushrooms is a dry mix of Carnaroli rice , dried porcini mushrooms, vegetables, and herbs. Carnaroli is considered the starchiest of the classic risotto varieties—when cooked, it imparts that creamy consistency that makes a good risotto, without becoming sticky.

To prepare, simply use olive oil, vegetable or chicken stock, and cook for about 18 minutes on the stovetop. Fresh parsley added just before serving completes the dish. The porcini mushrooms impart an earthy, slightly nutty aroma—convincing as a dish on its own, and equally delicious as a side to pan-fried veal or pan-fried fish.

A dry Pinot Blanc from Friuli or a light Barbera d'Asti, which picks up on the mushroom notes without overpowering the dish, would go well with this.