Risotto ai Pioppini
Risotto ai Pioppini is a creamy Italian rice dish featuring pioppini mushrooms, which are small, clustered mushrooms with a delicate, slightly nutty flavor. The dish typically includes Arborio or Carnaroli rice, white wine, onion, butter, Parmesan cheese, and vegetable or chicken broth. It originates from Northern Italy, where risotto is a culinary staple and wild mushrooms are abundant in the autumn.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the rice, with moderate fat from butter and cheese, and a modest amount of protein. It provides key nutrients like B vitamins, selenium, and potassium, with a rough calorie ballpark of 400-500 calories per typical serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 12 g |
| Carbs | 60 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 600 mg |
| Potassium | 350 mg |
| Selenium | 15 mcg |
| Phosphorus | 200 mg |
| Niacin (B3) | 4 mg |
| Riboflavin (B2) | 0.3 mg |
| Copper | 0.4 mg |
| Zinc | 2 mg |
| Manganese | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, risotto ai Pioppini showcases the Italian tradition of using seasonal, foraged ingredients, as pioppini mushrooms are often gathered in the wild. Nutritionally, the mushrooms add fiber and antioxidants, while the slow-cooking method of risotto helps release starches for a creamy texture without excessive cream.
