Risotto ai Funghi Porcini

Risotto ai Funghi Porcini

A Porcini mushroom risotto is a great vegetarian alternative to pair with Montepulciano d’Abruzzo. In addition to sheep farming, the mountains of Abruzzo are also rich in mushrooms, so why not make an excellent risotto?


  • 320g of rice
  • 400g of Porcini mushrooms
  • 1lt of vegetable broth
  • 1 small onion
  • Garlic
  • Butter, oil, salt to taste
  • Pecorino abruzzese cheese
  • Parsley leaves


Prepare the vegetable broth separately. Thoroughly clean the Porcini Mushrooms in plenty of water, remove the base and with a knife, scrape the stem to remove the earth. Then cut the mushrooms into 7/8 mm slices.

Fry the garlic and oil in a pan, add the mushrooms and let them cook for 10 minutes. If you’re afraid of burning them, add one or two tablespoons of broth.

In a casserole, finely chop the onion and let it simmer with butter. When the onions become transparent, add the rice, and start roasting.

When the scent starts rising from the pot, add the vegetable broth (make sure it’s salted) without stirring. Continue adding broth until the rice is cooked. When the rice is ready, turn off the stove, add the porcini mushrooms, grated pecorino cheese, butter and start the mantecatura process, which is mixing for a creamy, flavoured and full-bodied consistency, allowing all the ingredients to bind together.

Garnish with parsley leaves and serve hot.

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.