Boiled Rice with Tomato and Mushroom Sauce

Riso Asciutto con Pomodori e Funghi

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This delicious rice dish from Liguria uses freshly picked porcini mushrooms (Boletus edulis), but any sort of wild mushroom can be used instead. Dried porcini are not suitable. I have even used giant puffballs, which grow in profusion near my home in Norfolk, with marvellous results. Unusually for an Italian rice dish, it isn’t a Risotto but a dish of dressed boiled rice. I have often used brown rice as it complements the flavour of the mushrooms very well. The dish is normally served as a