Risotto Valpolcevara

Name: Risotto Valpolcevara (Risotto with Mushrooms, Tomatoes, and Basil)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 1 small onion, minced; Freshly ground black pepper; 10 ounces/300 g small fresh funghi porcini (or 2 oz/60 g dried funghi that have been soaked) carefully washed and sliced thin; 1 tablespoon/7 g finely minced fresh Italian (flat) parsley; 1 pinch coarse sea salt; 10 ounces/300 g fresh ripe tomatoes or a 16-ounce can of Italian peeled tomatoes, drained; 2 tablespoons/15 g unsalted butter; 14 ounces/1¾ cups/400 g Arborio, Vialone Nano, or other fine Italian rice; 3 tablespoons/45 ml Ligurian extravirgin olive oil; 2⅔ quarts/11½ cups/2½ liters cold water; 16 small fresh basil leaves, wiped clean and torn into pieces; 2 tablespoons/15 g freshly grated Parmigiano-Reggiano

Risotto with Mushrooms, Tomatoes, and Basil

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

The Val Polcevara is a valley north of Genoa where the flavors of the hills meet those of the shore. So rice with fresh mountain funghi porcini are congenially matched with the flavors of tomato and basil from near the coast. You will have used several pots and pans in the execution of this dish, but the results are worth the effort.

Ingredients

Europe
Italy
Liguria: Genoa
Main course
Mediterranean
Vegetarian

Ingredients

Method