What makes Trentino porcini special? When sliced, they release a blue-green liquid, a sign of freshness and superior quality. Let’s discover together how to transform them into an elegant dish, with variations and pairings to impress your guests.
Ingredients (for 4 people)
- 300 g fresh porcini mushrooms (Boletus edulis, preferably harvested in Trentino)
- 320 g Carnaroli rice (or Vialone Nano for a creamier texture)
- 1.5 liters of strained meat broth (or vegetable broth for a lighter version)
- 50 g alpine butter (the nutty flavor of mountain butter is unique)
- 1 fresh shallot (finely chopped)
- 1 glass of Trentino DOC wine (Teroldego or Marzemino recommended)
- Parmigiano Reggiano aged 36 months (freshly grated)
- Salt and black pepper to taste.
(If you can’t find fresh porcini, you can use rehydrated dried porcini, though the flavor will be less intense.)
Step-by-step instructions
- Cleaning the Mushrooms
DO NOT rinse porcini under water! Use a soft-bristled brush to remove dirt and a damp cloth for the dirtier parts.
Slice the caps thickly (about 5 mm) and finely chop the stems to add to the broth.
Fun fact: Trentino porcini often show a slight bluish tint when cut, a sign of high quality (source: Micologia Trentino). - Preparing the Broth
If using homemade broth, add the chopped mushroom stems to enhance the flavor. Otherwise, heat a store-bought broth. - Sautéing the Shallot and Mushrooms
In a wide saucepan, melt the alpine butter over low heat and gently sweat the shallot without browning.
Add the mushrooms and deglaze with Trentino wine, letting the alcohol evaporate. - Cooking the Rice
Toast the rice for 2 minutes, stirring well, then begin cooking by adding the broth little by little.
Halfway through, add a few porcini slices to maintain a rustic texture. - Final Mantecatura
Turn off the heat and stir in a knob of butter and Parmigiano Reggiano.
Serve with raw porcini shavings and a grind of black pepper.
Variations and tips
✔ Alto Adige Speck Variation
Add 50 g of diced speck, crisped separately, for a smoky, crunchy contrast.
✔ Vegan Variation
Replace butter with extra virgin olive oil and cheese with nutritional yeast.
✔ Recommended Pairings
🍷 Wine: a Trentino DOC Pinot Nero or a white Nosiola for those who prefer a fresher wine.
🥗 Side dish: a mountain radicchio salad with walnuts and chestnut honey.
🍄 The Trentino Porcini: A Treasure of the Alps
The Boletus edulis, known as porcini, grows in Trentino’s spruce and beech forests. Recognizable by its dark brown cap and stout stem.
📌 Where to forage them? The best areas are Val di Fiemme and the Brenta Dolomites. Remember, a permit is required for foraging (info on VisitTrentino).
Conclusion
This risotto is a sensory journey through Trentino’s forests, where the aroma of porcini blends with the richness of alpine butter. Try it on an autumn evening, perhaps after a woodland walk, and let yourself be carried away by the magic of the mountains.
Have you tasted Trentino porcini before? Share your experience in the comments! 👇