Risotto ai Porcini Freschi
Veneto foothills (Colli Euganei, Asiago, Dolomites foothills)
The definitive autumn risotto of the Veneto hills: fresh porcini (Boletus edulis) cleaned, sliced, and sautéed separately in butter and garlic until golden, combined with a classic soffritto-and-broth risotto, finished with Parmigiano and cold butter. The fresh porcini is used in two ways — some sautéed and stirred into the risotto, some placed raw-sautéed on top as a garnish for visual and textural contrast. The cooking broth must be made from the porcini's own stems and trimmings, creating a double-depth mushroom flavour.