Olive Lore

Autumn Risotto with Mushrooms

plate with risotto and mushrooms served at table

The Autumn Risotto with Mushrooms and Italian Organic Extra Virgin Olive Oil is a tasty and flavorsome traditional Italian dish, an iconic specialty of the first cold dishes.

Autumn is that transitional season that gently accompanies us from hot summer days to cold and gloomy winter days, changing habits and ingredients at the table, rekindling the oven and the stove and switch to warming dishes, dishes with a unique charm and taste.

Autumn is the time of many great ingredients such as pumpkin, nuts, apples, figs and radicchio, and, of course, mushroom.

In many countries around the world, mushrooms are given a great culinary value and indeed commemorated in the kitchen as a protagonist in many dishes.

For this particular recipe we will use the Boletus Porcini, a mushroom that is best harvested in September, October and early November; among the most sought after and loved in the world, defined as one of the most sublime mushrooms.

Another protagonist for this recipe is, of course, the extra virgin olive oil (organic) that will smoothly combine the other ingredients into a symphony of flavor.


  • 320 grams of rice
  • 500 grams of Porchini mushrooms
  • 2 cloves of garlic
  • 3 sausages
  • 1/2 glass of white wine
  • Organic Extra Virgin Olive Oil
  • 100 grams of grated cheese
  • Vegetable broth
  • Freshly chopped parsley
  • Salt
  • Pepper

for the broth

  • 1 Onion
  • 2 carrots
  • A couple of sticks of celery
  • Grained pepper
  • Cloves

Start by preparing the broth …

Peel an onion and insert a few cloves, cut 2 carrots and 2 celery sticks into pieces.

Put the vegetables in a pot with about 3 liters of cold water, bring to a boil and cook for an hour.

Clean and peel the porcini; with a small knife we remove the earth that we find in the end of the stem and with a damp cloth we eliminate the impurities.

Porcini mushrooms should never be washed under running water, because they would absorb too much water and would be damaged; cut them into slices that are not too thin and put them in a pan with a drizzle of Petrilli oil and a clove of garlic.

Cook them on a moderate flame for about ten minutes, add salt and add the chopped parsley.

In another pan, put a clove of garlic, a drizzle of oil and let it brown, add the crumbled sausage, remove the garlic and add the rice and toast for a couple of minutes.

Add the wine and as soon as it has evaporated, add the mushrooms we previously cooked, cook the rice adding vegetable broth as needed.

At the end of cooking, turn off the heat and stir in a drizzle of oil, the grated cheese and more finely chopped parsley.

Our Autumn Risotto with Mushrooms and Organic Extra Virgin Olive Oil is ready to be served.