Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Easy
1 hr
Published 2012
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.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe