Penne and porcini cooked like risotto
Joe Trivelli, head chef at the River Café, shares a recipe from his book, The Modern Italian Cook. "A late convert to cooking pasta like risotto, I love the way the starch in the pasta can thicken into a sauce. It is possible to add nothing more than oil. This is the pasta version of possibly my favourite risotto."
The measurements for the size of pan and amount of water are just to get you started. They will vary depending on your pasta brand and, once you’ve got the feel of cooking pasta like this, please judge by eye.
A recipe from The Modern Italian Cook, by Joe Trivelli (Seven Dials, September 2018). Buy the book here.
