With the arrival of autumn, the woods of Friuli Venezia Giulia fill with porcini mushrooms, a delicacy that pairs beautifully with the sea. The risotto "mari e monti" perfectly represents this fusion of land and sea, a dish that celebrates the richness of both elements. The base of very fresh and sweet scampi is enhanced by the depth of the mushrooms, creating a balance of flavors that brings to mind family lunches during cool autumn Sundays. The cooking technique of risotto, which involves the gradual addition of fish broth, allows the rice to absorb every nuance, making the dish creamy and enveloping. To complete it all, the wild arugula releases an intense and fresh aroma, perfect for balancing the richness of the ingredients. This risotto is ideal for a special dinner, where you want to surprise your guests with a dish that tells the culinary traditions of a region rich in history and authentic flavors.

It is a variant of the scampi risotto typical of the coastline of Friuli Venezia Giulia. Enhanced by the flavor of porcini mushrooms from Cadore, the rice is cooked with fish broth, and in the end, the aroma of wild arugula brings a taste long forgotten in modern times. In a saucepan, heat the oil and add the garlic, stirring with a wooden spoon for two or three minutes without letting it take on color; add the scampi tails, the porcini mushrooms, and sauté them; then add the rice. Toast for a couple of minutes, splash with white wine, season with salt and pepper, let it dry out, and cook by adding the boiling fish broth a little at a time. Three-quarters of the way through cooking, add the wild arugula. Keep the rice quite brothy and finish by stirring in the butter with a small splash of cognac.