There’s a precise moment every year when risotto reclaims its place at the table. It happens when the light turns golden, evenings grow shorter, and the air carries that scent of damp earth that says autumn. It’s the moment when the body asks for warmth and the table asks for substance: it’s time for autumn risotto.
Autumn is the perfect season to rediscover risotto at its finest: intense seasonal ingredients, aromas that fill the kitchen, and flavours that warm you from the inside. And the starting point is always the same — a grain that knows how to do its job.
Pumpkin risotto with crumbled amaretti
Cut Mantova pumpkin into cubes and roast at 200°C for 20 minutes with a drizzle of olive oil and a sprig of rosemary. Toast S. Andrea DOP rice in a soffritto of onion, deglaze with white wine, and proceed with hot vegetable broth, one ladle at a time.
Halfway through cooking, add the roasted pumpkin — some pieces whole for texture, some mashed with a fork for creaminess. Finish with Parmigiano and top with crumbled dry amaretti biscuits and a thin drizzle of chestnut honey. The sweet-savoury contrast is flawless and makes this autumn risotto truly unforgettable.
Porcini mushroom risotto with thyme
If any risotto needs no introduction, it’s this one. But the secret lies in the details. Use fresh porcini mushrooms (when you can find them), sliced thickly, and sauté them separately in a pan with garlic and fresh thyme until golden.
The soaking water from dried porcini, carefully filtered through fine cloth, becomes part of the broth — adding a depth that stock alone cannot achieve. S. Andrea DOP rice absorbs these intense aromas and holds them in every grain. Finish with mountain butter and a generous grinding of black pepper. Porcini mushroom risotto in its definitive form.
Black truffle risotto: absolute simplicity
Truffle demands respect and restraint. Prepare a classic white risotto — light soffritto, white wine, delicate meat or vegetable broth — and finish with butter and Parmigiano. Nothing else.
Then, the moment you serve, generously shave black truffle directly over the steaming plate. The warmth of the rice releases the truffle’s aromas and every bite becomes an experience. This is the dish where grain quality makes the most visible difference: the rice must be a stage, not an actor — and S. Andrea DOP is perfect for that role.
Black rice with cauliflower cream and toasted hazelnuts
For those looking for something different, NerodiGoio is a revelation. This whole-grain black rice has a toasted, subtly nutty flavour and a unique texture that makes it ideal for creative dishes.
Cook it in plenty of salted water (it needs a few more minutes than white rice), drain it, and dress it with a cream of steamed cauliflower blended with extra virgin olive oil. Top with roughly chopped toasted Piedmont hazelnuts, a pinch of flaky salt, and a drizzle of truffle oil. A vegan, elegant dish full of contrasts — the autumn risotto you weren’t expecting.
An autumn idea: give the gift of flavour
Autumn also brings the first occasions for gift-giving. If you know someone who loves cooking — or simply loves eating well — Riso Goio gift boxes are an original, meaningful choice.
From a box with 2 ready-to-cook risottos (perfect as a dinner gift) to the premium set featuring DOP rice, NerodiGoio, and a bottle of Lessona wine from the Colombera e Garella winery — a superb Piedmontese wine that pairs beautifully with risotto. And for those who appreciate craftsmanship, the terracotta jar with 1 kg of S. Andrea DOP rice is a beautiful kitchen object that lasts long after the rice is gone.
Explore all gift boxes: browse the options in our online shop — free shipping on orders over €60.
