This enticing dish captures the essence of French gastronomy by combining the earthy richness of the mushrooms with the luxurious creaminess of the risotto. Wild porcini mushrooms, also known as “ceps/cèpes” or “king boletes,” are highly prized for their nutty flavor and meaty texture. Whether you are looking to impress guests at a dinner party or simply craving a taste of luxury on a weeknight, this wild porcini mushroom risotto is sure to satisfy even the most discerning palates.
To get the full recipe go to https://brunoalbouze.com/porcini-risotto/
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16 Comments
Que maravilha Chef 👏👏👏👏👏👏😍😋
salut bruno. Cest incroyable. Je tente de faire un gateau d'anniversaire pour mon père le mercredi prochain, et je vais faire la foret noire en forme de buche. Je me reluis tellement!
My dad and his brothers were good at foraging for wild mushrooms on his farm in Alberta Canada. I had another uncle who was also good at foraging for wild mushrooms. They were very tasty when they were cooked up. That risotto looks really good. Cheers, Bruno! 👍👍✌️
Oh my gosh! Get into my belly! 🤤
The fantasy red- topped with white stems are poisonous.
Et bien ici ce sera des chanterelles avec l'eau de champignons asiatiques noirs séchés… 🫣 Je n' avais pas compris que les porcini étaient des ceps. Ici ils sont plus verts, moins propres et davantage mangés par les bestioles de la forêt 🤣🤣🤣
This looks amazing! We have some freshly foraged mushrooms and this seems like the perfect recipe for them ❤
Il ne faut que 7 grammes de ceps séchés pour l'eau de champignons pour 4 personnes ? J'ai mis 5 ou 6 champignons noirs et les chanterelles doivent encore arriver… 😂
Rissoto rice was boild ? Please reply
I am always amazed by any risotto plating that keeps the rice away from the walls of the plate, it shows the cook did a great job right off the bat!
Miam Miam Miam, c est appétissant, merci chef j adore vos recettes, j ai préparé hier les lasagnes au légumes, la pâte était épaisse aplatei au n4 toutefois un pur régal ❤🎉 d Alger
Svp chef la recette de tarte au citron ❤🎉
Since when porcini risotto stopped being Italian and became “French gastronomy”?
Awesome Chef
You know you’re gangster if you don’t use a peeler.
Bruno turned risotto into an work work of art…