A refined and flavorful dish that brings the Italian forest to your table
There are dishes that feel like a masterpiece of nature on their own – and risotto with Caesar’s mushrooms and porcini is definitely one of them. Delicate, fragrant, and unmistakable, these prized mushrooms transform a simple risotto into a truly special experience.
Caesar’s mushrooms (Amanita caesarea) – known as the food of the gods – offer a sweet and refined taste, while porcini, meaty and aromatic, bring depth and earthiness. To enhance their flavors, they must be cooked gently, with Caesar’s mushrooms added near the end to preserve their texture and taste.
A perfect dish for special occasions, or simply for those who want to enjoy the best flavors of the Italian woods.
🍽️ Preparation & Cooking Time:
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Prep time: 15 minutes
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Cooking time: 18–20 minutes
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Serves: 4
🧺 Ingredients:
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200 g fresh Caesar’s mushrooms (Amanita caesarea)
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200 g fresh porcini mushrooms
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320 g Carnaroli rice
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1 garlic clove
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1 shallot
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4 tbsp extra virgin olive oil
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1 knob of butter
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1.2 liters vegetable broth (kept hot)
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½ glass dry white wine
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Salt and pepper to taste
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Grated Parmigiano cheese to taste
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Chopped parsley to garnish
👩🍳 Step-by-Step Instructions
1️⃣ Clean the mushrooms
Wipe the Caesar’s mushrooms gently with a damp cloth – do not soak them. Remove any dirt with a sharp knife and separate the stems from the caps. Clean the porcini in the same way, keeping them dry to maintain their texture.
2️⃣ Prepare the sauté and start the risotto
In a pan, heat two tablespoons of olive oil with a whole garlic clove. Add the chopped stems of both mushroom types and sauté for 3–4 minutes. Then add the porcini caps, cook for another 3 minutes, and season with salt and pepper.
In another pot, sauté the chopped shallot in two tablespoons of olive oil. Add the Carnaroli rice and toast for 1–2 minutes. Deglaze with white wine. Slowly add the hot broth one ladle at a time, stirring until it’s absorbed before adding more.
3️⃣ Add Caesar’s mushrooms and finish
2–3 minutes before the risotto is done, add the thinly sliced caps of the Caesar’s mushrooms and stir gently. Turn off the heat and stir in a knob of butter and grated Parmesan until creamy. Sprinkle with chopped parsley and serve hot.
Chicken cooked with potatoes, tomatoes, good olive oil and pecorino cheese – all in one pot, first on the stove, then straight into the oven.
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Dal cielo della Puglia, un augurio di pace e luce. Buona Pasqua a tutti!
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Ideal to enjoy hot or cold, it can be served alone or accompanied by homemade bread. 🥖 It’s also perfect for a picnic or to enrich a buffet table. Discover how to make it step-by-step with this easy recipe!
Traditional Easter Sweet Bread from the Gargano, just baked: golden, fragrant, and full of meaning.
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In this version, I add a special touch with crispy toasted breadcrumbs, giving each bite a rustic and irresistible crunch.
Discover with me this delightful traditional dish and savor the true flavors of homemade Puglian cooking.
The Caesar’s mushroom (Amanita Caesarea) is a rare and precious gastronomic treasure, also known as the "food of the gods."
It is a prized edible mushroom with an orange cap, initially wrapped in a white veil at birth, with a sweet, delicate, unmistakable, and sought-after flavor.
It grows in forests of chestnut, oak, pine, and hazelnut trees, preferring mild climates with warm, dry summers.
Considered a culinary delicacy, it is excellent both raw and cooked.
Here you will find everything about this extraordinary mushroom: where it grows, how to recognize it, and how to cook it best.
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Each region of Italy has its own traditions, but classic baked lasagna remains a true symbol of family, celebration, and the joy of sharing a homemade meal together.
When I prepare this lasagna, the kitchen fills with a scent that feels like a celebration and warmth.
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A simple yet rich dish that brings the pleasure of smiles and joyful moments to life.
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