What is Marcopoloni?

Our goal is to bring people like you, who cherish and appreciate fine artistry, closer to the artisans who create them. Everything we offer is handmade by carefully-selected artisans who pour their love and pride into each piece of work.

Much as Marco Polo brought the Western world in contact with the treasures of the Far East in the late 13th century, Marcopoloni strives to put you in touch with beautiful handmade goods from around the world!

Risotto ai Funghi Porcini Secchi

Emi and I share many preferences: our passion for porcini mushrooms is just one of them. Last week I posted on Facebook a photo of the Risotto ai Porcini that she ordered at A Bellagio in Campbell. It was really good, though a bit salty, and the suspicion is that a lot of butter was used. Someone asked me to post the recipe that I use, so here we go, I just translated it and I hope that you will try it.

  • Submerge 50 grams of dried porcini mushrooms in a bowl full of water and some wine. All the recipes say to use white wine. For some reason I like to use red wine better.
  • Use a strainer to preserve the liquid and remove the impurities.
  • Slice the well drained mushrooms.
  • Finely mince an onion and stir fry in extra-virgin olive oil. Many recipes call for garlic instead of onion, and that is what I prefer to use (3-4 cloves).
  • Add the mushrooms making sure that they do not stick to the pan.
  • In a separate pan, bring the beef broth (1.5 liters–6 cups) to a slow boil (it must be boiling temperature so that when you add it to the rice it does not stop its cooking process).
  • Back to the mushrooms: add a little of the water set aside and add about half a glass of wine.
  • Add the rice (somewhere between 1 and 1.5 cups) and let it toast for a few minutes, mix well to make sure that the rice will not stick to the pan.
  • Add the other half of the glass of wine.
  • When the wine has evaporated start adding the broth and stir frequently to make sure that the rice does not stick to the pan. The rice should always be covered in broth so keep on adding broth as needed.
  • From the time you added the rice, the rice should cook in about 20 minutes, but this can vary depending on the rice used. Turn off the flame.
  • Add finely minced fresh parsley and the imported Parmigiano Reggiano (it is rather important not to use imitation cheeses here). I also usually add some butter.
  • Finally, give the risotto a good stir and let it sit for five minutes. Then it is ready to serve.

This is the recipe that I like the most out of every recipe I am familiar with. It requires paying very close attention to every step as you can’t walk away from the pan for longer than a minute. If you try this recipe I would be very curious to find out how it turned out. Buon appetito!

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October 2014
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