This is the classic risotto for autumn Sundays, with the aroma of porcini mushrooms filling the kitchen and, for a moment, taking us back to Mount Etna.

Being from Milan, I couldn’t leave out risotto with my favorite mushrooms: porcini. They’re incredibly fragrant, with a unique and delicate flavor—a true classic and a traditional dish that never goes out of style.

From the Cookpad video school, here is the first recipe by #manucogliati on Cookpad... this is my version of the first recipe from Lombard cuisine. I love having a broad view of cooking and I enjoy experimenting and always tasting new recipes and more! I’ll add some coarsely chopped hazelnuts to give the dish a crunchy touch. But the flavor and taste of porcini mushrooms, that I can’t change... on their own, they’re poetry. Enjoy!

Recipe for the first lesson of the Cookpad video school.

I wanted to make a dish that would bring me into the autumn season, and my choice couldn’t have been better. Here’s my porcini mushroom and sausage risotto. Thanks to @cook_13883565 for the inspiration.

Inspired by @mycooking06, this is a delicious risotto—perfect for a quick dinner!

This risotto is deglazed with wine that has Amarena cherries macerated in it. ❤️👩‍🍳

Personally, I never used to like mushrooms, but this year, for some reason, I really wanted to eat them, so I made a classic risotto.

I love experimenting, so I wanted to add parsley by creating a sauce... definitely worth trying.

Yesterday was my first online cooking class, and I chose this fragrant porcini mushroom risotto. Yes! The very same one from the class, but made the way we do it at home.