We always bring dried porcini back home from Italy. Their quality is much better than what we usually find in the States, and they easily keep for a year. Often I’ll make a risotto using only dried porcini. When I had some fresh tomatoes and peas on hand, it occurred to me that they would go very well with the woodsy flavor of dried porcini, and we were not disappointed — the experiment has now become a family favorite.
© 2012 Giuliano Hazan. All rights reserved.