Gallo Porcini Risotto Base

A porcini risotto on a weeknight, without weighing everything

A mushroom risotto usually means rehydrating porcini and measuring the rice. Here, the base is ready: you add the hot broth ladle by ladle, you stir, and the scent of the forest floor fills the kitchen.

What you will taste

• Texture: grains that are melting with a slightly firm center, bound by the starch.
• Aromas: earthy and woody, that of dried porcini.
• Taste: round and meaty, with a slightly smoky note.

How to use it

• Sauté a shallot in olive oil, add the base, then a splash of dry white wine before the broth.
• Off the heat, bind with a knob of butter or a spoonful of mascarpone.
• Serve with grated Parmigiano Reggiano and a little flat-leaf parsley.

Where it comes from

Riso Gallo was founded in 1856 in Genoa by the merchant Giobatta Preve. The company moved in 1926 to Robbio, in Lomellina, in the province of Pavia, where it still has its headquarters.