Risotto Cotto in Brodo di Funghi e Tabacco, Latte di Mandorla e Nepetella

Risotto cotto in brodo di funghi e tabacco, latte di mandorla e nepetella is a contemporary Italian dish that reimagines the classic risotto through bold, aromatic ingredients. The dish features risotto rice cooked in a broth infused with mushrooms and tobacco, then finished with almond milk and nepetella, a wild mint native to the Apennines. The tobacco adds a subtle, smoky depth that complements the earthy mushrooms, while the almond milk provides a creamy, nutty counterpoint and the nepetella contributes a fresh, herbaceous lift.

A great version of this dish achieves a perfect balance: the tobacco must be used sparingly so it enhances rather than overwhelms, the risotto should be cooked *all’onda*—creamy and flowing—and the almond milk should be integrated smoothly without curdling. The nepetella is best added just before serving to preserve its delicate aroma.

This dish is notably served at **Da Gorini** in San Piero In Bagno, Italy, where it was highlighted by the food community *Habemus Fame*. The restaurant is known for its inventive, ingredient-driven cooking that draws on local traditions and foraged elements. While the tobacco-infused broth is a signature of this specific preparation, regional variations of risotto with mushrooms and herbs are common throughout northern Italy, particularly in Emilia-Romagna and Tuscany, where porcini and wild mint are frequently foraged.