Risotto Mix with Porcini Mushrooms from Principato di Lucedio
Umami-Rich Risotto, Just Add Hot Stock
Risotto Mix with Porcini Mushrooms—from Principato Di Lucedio, one of Italy’s premier rice-growing estates—has all the deep, earthy flavors of traditional mushroom risotto in one bag.
Principato di Lucedio’s secret to getting all those rich, umami-rich flavors in their risotto mix? A combination of dehydrated and freeze-dried funghi, vegetables and herbs. All you need is a little butter or olive oil, hot stock and 30 minutes for a luscious, creamy bowlful (no chopping or constant stirring required)—and don't forget plenty of grated Parmigiano-Reggiano cheese for garnishing!
This mushroom risotto is superb on its own, but it is also a great canvas for fun mix-ins like caramelized mushrooms, cubes or crispy pancetta and sautéed cavolo nero (Tuscan black kale).
Ingredients: Italian baldo rice, dried porcini mushrooms, onions, garlic, dehydrated parsley and chives.
How to prepare
For 3-step, no-fuss risotto:
1. Heat a tablespoon of unsalted butter or extra virgin olive oil in a heavy-bottomed pot over medium high heat. Add the risotto mix and toast for a minute until the edges of the rice starts to turn translucent.
2. Add one quart of hot chicken or vegetable stock. Cook on medium heat, stirring occasionally, until the rice is al dente, about 20–25 minutes (if the rice starts to look dry, you can add a bit more stock or even water).
3. Remove the pot from the heat and add a tablespoon of butter and a handful of grated Parmigiano-Reggiano cheese and stir vigorously. Serve immediately.
For the more traditional method:
1. Heat 1–1 1/2 quarts of chicken or vegetable stock in a medium saucepan and keep warm over low.
2. Heat a tablespoon of unsalted butter or extra virgin olive oil in a heavy-bottomed pot ove medium high heat. Add the risotto mix and toast for a minute until the edges of the rice starts to turn translucent.
3. Reduce the heat to medium, add 2 ladles of the reserved hot stock to the rice, stirring often, until the stock has almost been fully absorbed. Add another ladleful of stock and repeat the process. Continue adding stock and stirring until the rice is al dente, about 20–25 minutes.
4. Remove the pot from the heat and add a tablespoon of butter and a handful of grated Parmigiano-Reggiano cheese and stir vigorously. Serve immediately.
About the producer
When Napoleon Bonaparte was ceded the Lucedio Estate in 1807, it's hard to imagine he intended to spend the time and effort that its future owner, Count Paolo Cavalli d'Olivola, would spend to grow Italy's finest rice. In 1937, the Count bought the estate, increasing the property to over 400 hectares of rice fields, creating Italy’s largest rice estate. Today, his daughter, Countess Rosetta Clara Cavalli d’Olivola, oversees the restoration of the estate and the farming of the rice fields with zealousness and utmost care.
Harvested in the late summer and early fall, the rices of Principato de Lucedio are stored, with the husk and bran intact, until the last possible minute before milling and packing. The attention to detail on the Lucedio Esate has allowed them to maintain the quality which has made the estate so famous. Packaged only in cloth bags, the superfino rices are superior for classic risotto preparations.
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