With the arrival of autumn, nature gives us one of its most delicious treasures: mushrooms. They sprout among the fallen leaves and woods of the Staffora Valley, ending up on the table in an explosion of unique and irresistible flavours.
Undisputed kings are the porcini mushrooms. With their fleshy cap and robust stem, they offer an intense flavour and delicate texture. They are perfect for preparing risottos, pasta, soups or simply cooked on the grill. Porcini like to grow in beech forests, with oaks and chestnut trees.
At the table
Porcini, champignons, chanterelles and chiodini: each one is different in shape and flavour. The dish par excellence and the most popular is certainly risotto with mushrooms. It is a dish that embodies the culinary tradition and authenticity of the Alto Oltrepò Pavese and its woods, which in this season are enriched with a great variety of delicious mushrooms that become the main ingredient of the risotto, bringing with them the flavours of the season and the authenticity of nature.
Local restaurants and trattorias know how to give this recipe a rich and enveloping flavour, using freshly picked mushrooms and combining them with mastery in their preparation.
Risotto with mushrooms from the Oltrepò Pavese area is based on Carnaroli or Arborio rice, known for its ability to absorb steam and release starch, giving the dish the right texture. Fresh mushrooms are the main ingredient of this dish and represent one of the excellence of the territory. It is essential to use good quality fresh mushrooms, which give the risotto an intense flavour and an irresistible aroma. The other ingredients are onion, fresh parsley, stock, butter and, if you like, grated Parmesan cheese.
Mushroom varieties and flavours
Depending on the type of mushroom used, the risotto will have its own character. Risotto with porcini, for example, is a treat for lovers of intense, earthy flavours. Porcini mushrooms, with their meaty texture and strong flavour, combine perfectly with rice to create a rich and satisfying dish.
Another delicacy is risotto with chiodini mushrooms, which have a more delicate and slightly herbaceous flavour. The chiodini's elongated shape and brown colour give the risotto a unique flavour and pleasant texture.
For more adventurous palates, there is the mixed mushroom risotto, which combines different types of mushrooms such as porcini, chiodini and gallinacci. This mix of flavours and textures creates a rich and complex risotto that will satisfy even the most discerning palate.
Accompaniments and pairings
Risotto with mushrooms can be paired with a selection of local wines that enhance the flavours of the dish. Red wines such as Barbera, Pinot Noir or Bonarda, with their fruity notes and structured body, are ideal with risotto, creating a harmonious balance of flavours.
Gastronomic experiences in Alto Oltrepò Pavese In order to enjoy an authentic risotto with mushrooms in the Oltrepò Pavese area, it is enough to visit the local restaurants and trattorias, where expert chefs prepare this dish according to traditional recipes. Some wineries and farms organise themed tastings where you can taste mushrooms paired with local wines.
