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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…

Indulge in the cozy embrace of autumn with this Butternut Squash Fall Risotto, perfectly harmonized with the bold tang of sharp blue cheese. This creamy delight is tailored to warm up your chilly fall nights, offering a comforting experience that eases you into the colder months. You can use the popular butternut squash, acorn or leftover pumpkin carvings you just carved with the kids for this fall risotto. Generally, winter squashes are sweet and need an excellent contrasting element to balance. Sharp blue cheese, being spicy and sharp, will balance perfectly with the sweet and smooth squash, turning this dish into a dynamic and well-balanced one. Blue Cheese Types Well, there is a whole world of blue cheeses, some made of sheep, goat, cow or a mix of milk. The general rule for blue cheese is the more blue veins, the more potent it is. Personally, I’m a big Roquefort…

Healthy Chicken Florentine is a delicate and ancestral dish from France, a simply grilled chicken breast served on a spinach bed with unctuous Mornay sauce and extra grilled pine nuts to bring in a welcomed nutty and crunch touch. Healthy Chicken Florentine is such a simple and comforting meal. The term florentine is French to say from Florence, Italy. This dish was brought by Italian Catherine de Médicis and her love for spinach over in France when she married Henri II. The dish is usually; a protein (can be chicken, pork, egg, etc.) on a bed of spinach and topped with Mornay sauce (a cheezy Bechamel). Being a calorie bomb, this sauce… I didn’t make the protein swim in like most recipes for Chicken Florentine out there. I’ve simply added a bit to prevent the meal from getting too heavy, and frankly, it’s sufficient! Nutty Note I’ve added a few grilled…

This Golden Saffron Risotto with Asparagus is delicate and aromatic, filled with spring veggies like green asparagus, sweet peas and a touch of parmesan. I wouldn’t dare to call this dish “Risotto alla Milanese” since it contains some asparagus and peas, but truth be told, it’s pretty similar. Also, the original Risotto alla Milanese is usually made with beef broth and is the only risotto generally not served as a “primo,” first course, but as a side dish. Usually served with Ossobuco, this risotto is the king of the North (…of Italy, not Westeros…). For this Saffron Risotto with Asparagus particular recipe, I consider it a “main meal,” but it could also be served as a Primo or side dish. Variations You can make this dish vegetarian by substituting the chicken broth for vegetable broth, replacing the butter with olive oil and omitting the parmesan. Saffron rules! Saffron is the…