Craving authentic Italian food, but don’t have the time or money to travel to The Boot? Nonna Box to the rescue! The brainchild of Cesena native and San Francisco transplant Guido Pedrelli, this subscription box company connects home cooks with carefully curated products and recipes from different regions across Italy.
Guido kindly sent me the Piedmont box and I tore into the gift as soon as it arrived at my door. Tucked inside was a bevy of gourmet ingredients, along with information about their role in local cuisine and serving suggestions from a real-life nonna.
The second I spotted Nonna Maddalena’s instructions for making risotto ai funghi porcini, I was eager to get busy in the kitchen. And that’s what I did on Memorial Day, among other things.
Risotto ai funghi porcini is a very simple dish that will warm you to the core. It may not look like much, but if you’re in the mood for comfort food, it delivers. And the best part? You only need a handful of pantry staples to construct the meal.
Thank you, Guido and Nonna Maddalena, for sharing your culinary secrets and satisfying my hunger.
Recipe adapted from Nonna Box.
- 1.5 ounces dried porcini mushrooms
- 4 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 1 garlic clove, minced
- ½ teaspoon dried thyme
- 2½ cups Carnaroli or Arborio rice
- 1 cup dry white wine
- 1-2 cups grated Pecorino Romano cheese
- sea salt and freshly ground black pepper
- chopped fresh parsley (optional, for garnish)
- Heat 2 cups water until hot - about 2 minutes in the microwave should do. Add dried porcini mushrooms to water and set a small bowl on top of the mushrooms to keep them submerged; let stand until they are soft, about 20 minutes. Remove mushrooms from liquid and set aside.
- In a medium sauce pan, combine vegetable broth and 4 cups water and bring to a simmer.
- Meanwhile, melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds.
- Add porcini mushrooms and cook for 2 minutes.
- Add Carnaroli rice; cook, stirring constantly, for 1 minute. Then add wine and simmer until evaporated, about 1 minute.
- Add ½ cup hot broth mixture; simmer, stirring occasionally, until almost absorbed. Continue adding ½ cup hot broth mixture in this manner until rice is tender and mixture is creamy, about 30 minutes.
- Turn off heat and stir in Pecorino Romano cheese. Season with salt and pepper to taste.
- Garnish with parsley, if desired, and serve immediately.
I love Italian food and risotto is my favorite dish. Nonna box is a great idea. Thanks for sharing.