Risotto with porcini mushrooms

Porcini Risotto with real porcini in a quarter of an hour

Risotto with Porcini from Casale Paradiso is a ready-made mixture of Italian Carnaroli rice with dried porcini mushrooms. In about 16 minutes, it turns into a creamy porcini risotto. No pale mushroom powder, but robust forest aromas from the Abruzzo region.

Risotto with Porcini prepares an autumnal, forest-inspired porcini risotto for you and is the quick route to a plate that tastes like Sunday. For this, Casale Paradiso from Abruzzo blends Carnaroli rice (97 percent) with real porcini mushrooms, carrot, parsley, and chives. A pot, olive oil, a little broth—that’s all you need. Plus a little patience for stirring, as that is what gives the rice its creaminess in the end.

Forest-like, hearty, wonderfully creamy

While cooking, the typical earthy scent of porcini spreads through the kitchen, hearty and a bit reminiscent of damp forest floor after the rain. Woody, hearty, creamy—this triad makes the dish a quiet comfort food.

On the palate, the porcini risotto is full-bodied and creamy; the Carnaroli carries the robust mushroom flavor while remaining pleasantly al dente. The porcini (Boletus edulis) release their dark, nutty aroma, while carrot and herbs provide fine, fresh accents. A risotto that brings autumn to your plate even in June, if you feel like it. With every spoonful, it becomes clearer why dried porcini rightly hold their reputation as the most aromatic mushrooms in the kitchen.

A hearty companion to braised roasts

Risotto with Porcini goes as well with robust meat dishes as it does as a filling main course on its own. It likes hearty company and holds its own effortlessly alongside them.

Its place is next to a braised roast or game when in season, and it stands just as well as a warming main course on its own, with nothing more than a glass of red wine. Fold in freshly grated Parmesan and a knob of butter before serving to round off the mushroom flavor. A few drops of truffle oil on top don't hurt either, and those in the mood for something wild can pour a glass of bold red wine. This is how a quick dish becomes a cozy dinner.

Enjoy it plant-based by using good olive oil instead of butter and cheese; a splash of lemon keeps the mushrooms fresh. If you are planning an Italian evening, you will find more risotto and pasta specialties in our range.

Carnaroli from Abruzzo, since 1994

The mixture is made by Casale Paradiso, a family business from Chieti Scalo in Abruzzo, founded in 1994 by Nicola Mammarella. Rice, mushrooms, and herbs are the essence of their craft, as Nicola has understood it for over three decades.

The foundation is Carnaroli, the rice variety considered by chefs to be the best choice for risotto because the grain absorbs plenty of broth while retaining its shape and bite. Casale Paradiso blends the rice with dried porcini mushrooms and herbs and packages 300 grams in each bag, enough for 2 to 4 portions. This way, you get the enjoyment of risotto without the long soaking or cleaning of the mushrooms.

Preparation takes about 16 minutes: Sauté the mixture in olive oil, gradually pour in about 1 liter of broth, and stir until creamy. You can find more from this kitchen under the specialties from Casale Paradiso. And for those who like it a touch more refined, next time try the Risotto with Summer Truffles from the same house. Buon appetito.