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Indulge in the ultimate comfort with our Porcini Risotto recipe. Earthy porcini mushrooms delicately blended with creamy Arborio rice creating a luxurious, flavorful delight. Perfect for a cozy evening, this dish is pure culinary bliss! If there is a traditional fall risotto in Italy, it’s this beloved risotto ai funghi made with those exquisite porcini mushrooms. These giant mushrooms bring nature into your plate; if you are lucky enough to get it in whatever form possible (fresh, canned or dried), you’ll never go back to button mushrooms. This Porcini Risotto showcases these mushrooms at its best! Porcini Mushrooms Porcini mushrooms, also known as cèpes, steinpilz, or king bolete, are highly valued for their rich, earthy flavour and meaty texture. Found in forests across Europe, North America, and Asia, these wild mushrooms are a popular choice in many cuisines, especially Italian and French. They add depth to soups, sauces, and risottos, enhancing…

Nestled along the picturesque coastline of northern Italy, Liguria is a culinary gem waiting to be discovered. Known for its stunning landscapes, charming villages, and delectable cuisine, this region offers a culinary journey. This post will take you on a short culinary journey through Liguria, Italy, with three of their worldwide famously renowned recipes: Pesto Genovese, Focaccia and the Farinata. It’s all a bit different than what we thought, but equally delicious! Trofiette al pesto Let’s start with the Primo piatto or first plate, the pasta dish usually in Italy. Trofiette al pesto is pasta made on a wood board and rolled into small 3 cm spirals. They are a typical style of pasta originating. They are mainly served in the Liguria region, usually with the beloved pesto alla Genovese (basil, pine nuts, garlic, olive oil and parmesan paste). Don’t be fooled here; the “authentic” pesto a la Genovese isn’t precisely this basil sauce…

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