24.4.25

RISOTTO WITH CAESAR’S MUSHROOMS AND PORCINI | SEDICIPUGLIA

A refined and flavorful dish that brings the Italian forest to your table

There are dishes that feel like a masterpiece of nature on their own – and risotto with Caesar’s mushrooms and porcini is definitely one of them. Delicate, fragrant, and unmistakable, these prized mushrooms transform a simple risotto into a truly special experience.

Caesar’s mushrooms (Amanita caesarea) – known as the food of the gods – offer a sweet and refined taste, while porcini, meaty and aromatic, bring depth and earthiness. To enhance their flavors, they must be cooked gently, with Caesar’s mushrooms added near the end to preserve their texture and taste.

A perfect dish for special occasions, or simply for those who want to enjoy the best flavors of the Italian woods.

🍽️ Preparation & Cooking Time:

Prep time: 15 minutes
Cooking time: 18–20 minutes
Serves: 4

🧺 Ingredients:

200 g fresh Caesar’s mushrooms (Amanita caesarea)
200 g fresh porcini mushrooms
320 g Carnaroli rice
1 garlic clove
1 shallot
4 tbsp extra virgin olive oil
1 knob of butter
1.2 liters vegetable broth (kept hot)
½ glass dry white wine
Salt and pepper to taste
Grated Parmigiano cheese to taste
Chopped parsley to garnish

👩‍🍳 Step-by-Step Instructions

1️⃣ Clean the mushrooms

Wipe the Caesar’s mushrooms gently with a damp cloth – do not soak them. Remove any dirt with a sharp knife and separate the stems from the caps. Clean the porcini in the same way, keeping them dry to maintain their texture.

2️⃣ Prepare the sauté and start the risotto

In a pan, heat two tablespoons of olive oil with a whole garlic clove. Add the chopped stems of both mushroom types and sauté for 3–4 minutes. Then add the porcini caps, cook for another 3 minutes, and season with salt and pepper.

In another pot, sauté the chopped shallot in two tablespoons of olive oil. Add the Carnaroli rice and toast for 1–2 minutes. Deglaze with white wine. Slowly add the hot broth one ladle at a time, stirring until it’s absorbed before adding more.

3️⃣ Add Caesar’s mushrooms and finish

2–3 minutes before the risotto is done, add the thinly sliced caps of the Caesar’s mushrooms and stir gently. Turn off the heat and stir in a knob of butter and grated Parmesan until creamy. Sprinkle with chopped parsley and serve hot.

✨ Tasty twist:

Top with shavings of aged Parmesan for extra flavor.

A drizzle of raw extra virgin olive oil adds even more aroma.

🧡 With love, Clementina – Sedicipuglia.

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