Dried Porcini Mushroom Risotto, a typical autumn dish, but not only, is perfect for a Sunday lunch with family or a dinner with friends, but also for a more important occasion or to celebrate an anniversary. It’s the classic dish that everyone agrees on.
The mushroom risotto recipe is very simple: I soaked the dried mushrooms for about 20 minutes and with part of the soaking water, I prepared the vegetable broth. I toasted the rice, let it evaporate with white wine, and then cooked it, adding a ladleful at a time of vegetable broth, for about 20 minutes, together with the mushrooms. I finished with fresh parsley, butter, and a sprinkle of grated cheese.
A simple and quick first course, yet elegant and refined, that will always make a great impression at the table.
Let’s see together how to make the Dried Porcini Mushroom Risotto. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other tasty first courses to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients
For 2 people
- 5.3 oz rice (for risottos – I used semi-brown rice)
- 1 oz dried porcini mushrooms
- 1/4 cup white wine
- 1 qt vegetable broth (800 ml of water + 200 ml mushroom soaking water)
- 3 tbsp extra virgin olive oil
- 2 knobs butter (for creaming)
- 2 sprigs parsley (chopped fresh)
- salt
- 1 oz grated parmesan cheese
Tools
To make the Dried Porcini Mushroom Risotto you will need:
- 1 Small Bowl
- 1 Saucepan
Steps
HOW TO PREPARE DRIED PORCINI MUSHROOM RISOTTO
First, soak the porcini mushrooms for at least 20 minutes; this step allows the mushrooms to increase in volume while retaining their flavor and texture.
After the time has passed, gently squeeze the mushrooms and keep about 200 ml of soaking water, which you will add to the needed water (800 ml) to prepare the vegetable broth. Cut the mushrooms into pieces and set them aside.
Put the extra virgin olive oil in a saucepan and toast the rice for about 2 – 3 minutes, stirring to prevent sticking; add a bit of white wine and let it evaporate.
When the wine has dried, continue cooking by slowly adding the boiling broth. Add the broth only when the previous one has been absorbed.
Add the mushrooms cut into pieces and continue cooking: it will take about 20 minutes in total. When cooked, adjust salt if necessary, and cream with the butter. Finally, add the chopped parsley and grated parmesan, then serve.
Here is the Dried Porcini Mushroom Risotto ready. Enjoy your meal!
Until the next recipe.
Storage
I recommend consuming the Dried Porcini Mushroom Risotto immediately. If any is left over, store it in the fridge and reheat it, although it will lose its creaminess and texture. But I’m sure it won’t be left over!
Tips and Variants
– During cooking, add one ladle of boiling broth at a time and not all at once. This method ensures that the rice doesn’t overcook to the point of being mushy.
– To make the vegetable broth, I used 800 ml of regular water and 200 ml of mushroom soaking water, to enhance the flavor of the rice and its normally pale color.
– For an extra touch: add some crumbled sausage and pan-fried along with the mushrooms; it will be irresistible!
– If you wish, you can also add half a chopped onion to the saucepan with the extra virgin olive oil. Once browned, add the rice and toast it.
– Considering the high cost of porcini, you can also use a mix of dried mushrooms, like these Mixed Dried Mushrooms
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