This plant-forward risotto offers all the flavor and none of the satu- rated fat of its Northern Italian cousin. In many ways, this dish is more similar to Spanish paella (Spain ruled Sardinia for centuries) than it is to the more widely known Italian risotto. The meatlike texture and hearty flavor of porcini mushrooms is unrivaled, since they don’t lose their flavor and fragrance during cooking. This low-maintenance ver- sion of the traditional risotto is very forgiving—just make sure to remember to stir it while it’s simmering on the stove.
1⁄2 white onion, minced
5 dried porcini mushrooms (or other dried wild mushroom), soaked in warm water for 30 minutes
2 cloves garlic, minced 6 cups water
Bunch parsley, minced
2 1⁄4 cups arborio rice
2 cups fresh porcini mushrooms (or a variety of other mush- rooms like chanterelles, stemmed shiitakes, or cremini)
Salt and pepper (optional)
1⁄4 cup extra-virgin olive oil (optional)
Grated pecorino cheese (optional)
In a soup pot, add onion, dried mushrooms, garlic, and water.
Bring to a boil and simmer over medium-low heat for about 20 minutes.
Add parsley, rice, and fresh mush- rooms and simmer for another 25 minutes, or until rice is done.
Be sure to stir the rice every few minutes so that it doesn’t burn.
Season with salt and pepper to taste before serving and add cheese, if using.
Drizzle with olive oil to finish.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More