Risotto ai Funghi Porcini Freschi del Casentino
Casentino, Arezzo, Tuscany
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
Casentino, Arezzo, Tuscany
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Description
Casentino (the Arno valley above Florence) is one of Tuscany's great porcini territories. This risotto, made in autumn at peak porcini season, is built on a foundation of both dried porcini (for depth of stock) and fresh porcini (for texture and aroma) — the two working together create a more complete expression of the mushroom than either alone. The dried porcini are simmered for the stock; the fresh porcini are sliced and added raw at the end, finishing in the hot risotto without lengthy cooking.
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The Thread
—The French version of the same preparation — dried and fresh Périgord cep (cèpe = porcini) combined in a risotto French
—The Veneto equivalent — the alpine Cansiglio plateau porcini are the Venetian answer to Casentino mushrooms Venetian
—The cross-border Alpine porcini tradition — Steinpilz is the German name for porcini, same mushroom, same technique Austrian
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Flavour Context
Double porcini intensity — dried mushrooms in the stock, fresh slices in the final minutes — creating a risotto that captures both the deep earth notes and the raw forest perfume of autumn
Pillars V — VII
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