Risotto with dry Porcini mushrooms


  • 50 gr of Spanish onion, chopped
  • 1 tablespoon of olive oil
  • 150 gr of arborio rice
  • 20-23 gr of dry Porcini mushrooms
  • 25 gr of grated Parmigiano Reggiano
  • [Optional] 1.5 oz of rucola, finely chopped
  • 1 buillion cube


Soak the mushrooms into very warm water for 20 min. remove the mushrooms from the water
and filter the water. Add bouillon cube to the water and bring to a simmer. This is your stock.

In a wide non-stick saucepan saute the onion in the olive oil, add the rice, stir for 1 minute; add 1 generous ladle of stock, the mushrooms and the rucola. Continue stirring gently and adding stock as needed for 15-16 minutes.

After that, fold in gently the parmigiano, cover the pot and let it sit for at least 5 monutes, better if 10 mintues but it all depends on how hungry you are.

Serve with fresh ground pepper.


risotto butternut squash

  • 7 cups (or more) low-salt chicken broth
  • 3 tablespoons butter
  • 1 1/4 cups finely chopped onion
  • 1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
  • 2 teaspoons chopped fresh rosemary, divided
  • 2 cups arborio rice (about 13 1/2 ounces)
  • 1/2 cup dry white wine
  • 4 cups (packed) baby spinach leaves (about 4 ounces)
  • 1/2 cup whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup crumbled blue cheese (about 1 1/2 ounces)


Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter.

Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes.

Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.


Photography by thebittenworld.com