Recipe Corner #2: Wild Porcini Risotto

Experience Maremma’s bounty with a sumptuous risotto ai funghi porcini crafted from freshly foraged mushrooms. Infused with the earthy aromas of nearby oak and chestnut woods, this dish brings the forest’s essence straight to your table at Agriturismo Lo Scalandrino. Ideal for crisp autumn evenings, it shines alongside a local red blend like Tenuta Le Mandorlaie’s oak-aged Capricci IGT Toscana. Follow our simple step-by-step guide to achieve the silky creaminess and woodsy depth of authentic wild porcini risotto.

Ingredients (serves 4)

• 320 g Arborio or Carnaroli rice
• 300 g fresh porcini mushrooms (or 30 g dried)
• 80 g pancetta, diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 100 ml dry white wine
• 1 L hot vegetable or mushroom broth
• 50 g unsalted butter, divided
• 50 g grated aged Pecorino cheese
• 2 tbsp Lo Scalandrino bio extra virgin olive oil
• salt and freshly ground black pepper
• sprig of rosemary chopped
• sprig of thyme chopped

Method

1. Clean and slice the porcini mushrooms. If using dried porcini, rehydrate in 150 ml warm water for 20 minutes.
2. In a large pan, warm 1 tbsp Lo Scalandrino bio extra virgin olive oil and 25 g butter over medium heat. add the pancetta and cook until the fat is rendered and crisp. Sauté onion and garlic until translucent.
3. Add rosemary, thyme and mushrooms; cook 5 minutes until soft. Pour in wine and let evaporate.
4. Stir in rice to coat each grain, then ladle in hot broth one cup at a time, stirring gently.
5. Continue adding broth as it absorbs, about 18–20 minutes total, until rice is al dente and creamy. Remove from heat; stir in remaining butter, aged Pecorino cheese, salt and pepper to taste.

Chef's Tips

• Foraged fresh porcini deliver the best aroma; dried mushrooms still add depth if fresh aren't available.
• Maintain a gentle simmer in the broth; vigorous boiling can break rice grains.
• Serve immediately with a drizzle of Lo Scalandrino bio extra virgin olive oil and a grating of aged Pecorino cheese for added richness.



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