One of the classic Italian risotti, the creamy rice cooked in broth with the addition of porcini mushrooms is a taste of the forest undergrowth. If conditions are right, the porcini will be freschi or fresh rather than dried, secchi. Either will do in this dish, making it a fast thing to whip up in your vacation kitchen with dried porcini, or in a restaurant that collects its own Porcini, making it a simple dish you’ll remember.
Porcini come after a rain followed by warm weather, spring or fall. The dish is best in fall, because it reflects the season.
Risotto ai funghi is simply risotto with mushrooms. Ask if you’re not sure. The funghi in such a dish could be the cheaper and less flavorable Champignon, the common, cultivated mushrooms you see in the supermarket.
I like to follow the dish with grilled sausage.
You will also come across pasta with funghi porcini as in Pappardelle con funghi porcini, another classic pasta.
The vegetarian version of the dish uses vegetable broth.