Lombardian Prugnolo Risotto with Peas

In Lombardy, the appearance of Calocybe gambosa (known as Prugnolo) is celebrated as the peak of the spring harvest. This recipe utilizes the mushroom's ability to withstand slow heat while its floury aroma integrates into the creamy rice starch.

The Culinary Physics of This Dish

This dish focuses on starch gelatinization. As rice is stirred, amylose is released. The Calocybe gambosa provides non-soluble polysaccharides for structural contrast, while fresh mint acts as a catalyst to amplify the mushroom's cucumber-like aromatics.

Terroir Narrative

Lombardy is Italy's rice basket. Traditionally served in Mantua and Brescia, this "Risotto di Primavera" pairs wild prugnolo with sweet Po Valley peas, symbolizing the rejuvenation of the soil.

Master Recipe

• 320g Carnaroli Rice.
• 400g Saint George's Mushrooms (Calocybe gambosa).
• 150g Fresh Spring Peas.
• 1.2L Light Vegetable Stock.
• 60g Cold Unsalted Butter.
• 50g Grated Parmigiano-Reggiano.

The Technique

1. Tostatura: Toast rice in a dry pan; add mushrooms to coat the grains with their essence.

2. Simmer: Deglaze with white wine and add hot stock one ladle at a time. Add peas halfway through.

3. The Mantecatura: Off-heat, vigorously beat in cold butter and cheese to create a glossy emulsion.

4. Infusion: Fold in fresh mint and chives at the end to keep the mushroom's "green" profile intact.

Shop Integration

Elevate your winter risotto with our **Porcini (манатарка)** or add delicate notes with **Scotch Bonnet (челядинка)**. Explore our **Caesar's Mushroom (булка)**, **Yellow Foot (сив пачи крак)**, **Chanterelle (пачи крак)**, and **Morels (смърчкула)**.

The Umami Profile

Synergistic umami: nucleotides in **Calocybe gambosa** are amplified by the high glutamate content of Parmigiano-Reggiano, with sweet peas providing enzymatic balance.

Sommelier’s Choice

A Lugana DOC is the perfect companion; its almond notes and white flower aromatics mirror the floury scent of the Prugnolo.

The Etymological Chronicle

• Italian: Prugnolo.
• French: Mousseron de la Saint-Georges.
• German: Maipilz.
• Spanish: Setas de San Jorge.

Pure Umami | Mycological Research & Culinary Arts | 2026