During the fall, the Sunday dinner dish I most look forward to making is this porcini mushroom risotto. Fresh porcini mushrooms have a limited season in Italy, where I live, so I always snap them up the second they become available. If you can’t get fresh porcini, don’t worry, you can also use the dried or frozen variety, or sub in any other type of fresh mushroom. The real key to this dish is making the risotto just right. Two of the most important tips for making sure it comes out perfectly: Don’t overlook the quality of the broth and make sure the rice has a good bite. And while leftovers are rare in my house, if there are any, you can make fried arancini the next day. <br /> <br /><em>This recipe is featured in the story, <a href="https://food52.com/blog/23083-porcini-mushroom-risotto-recipe-italian-sunday-dinner">The Porcini Mushroom Risotto That Won Over My Italian Husband</a>, sponsored by <a href="https://f52.co/2KV9iZz">Lagostina</a>.</em>

Share: