Here I am, the Light and Tasty recipe of the week is ready! 😃 I prepared a risotto with fresh and dried mushrooms, a very simple recipe that well represents today’s topic, the colors of autumn: what could be more autumnal than that soft woodland color typical of mushrooms?

I used my beloved champignons, certainly not picked from the woods (although I wish I knew how to do that!), but as you already know, I always try to keep some cultivated mushrooms in the fridge because I find them very versatile in the kitchen and often they solve the last-minute lunch dilemma, which in my chaotic daily life is of fundamental importance!

In addition, I also used some dried champignons. Not the regularly purchased dried mushrooms, but ones dried by me with my dehydrator. It was supposed to be a drying test, which was to be followed by a second and more abundant production (and a subsequent recipe), but… you know me by now, I always have so many things to do and so many ideas to develop, that in the end, this risotto got made first. But consider it a preview; the tutorial on mushroom drying will come soon! 😃

👇 Meanwhile, I’m sharing some other mushroom recipes below, so you can pair this risotto with fresh and dried mushrooms with another first course (a duo of first courses is always good!) and also appetizer, main, and side dish, for a completely autumnal themed meal: 😉

Difficulty: Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

1 cup rice
2 oz fresh champignon mushrooms
0.35 oz dried champignon mushrooms
1 oz leek
1 small glass white wine
0.35 oz butter
1 tbsp grated parmesan
vegetable broth

Tools

Steel Pan

Steps

Slice a small piece of leek and briefly sauté it with a teaspoon of butter in a pan.
Pour in the rice and toast it by stirring with a spoon, then deglaze with a splash of white wine.
Add the mushrooms, both the roughly chopped fresh mushrooms and the dried mushrooms.
👉 Typically, purchased dried mushrooms need to be rehydrated in water. In this case, I found that the mushrooms I dried with my homemade dehydrator did not need soaking, so I used them directly as they were, dried.
Continue cooking the risotto by adding one ladle at a time of hot vegetable broth, as usual in risotto cooking.
👉 For the vegetable broth, I used the one I prepared with the salt-free vegetable granules that I make with my dehydrator.
Once cooked, cream the risotto with a teaspoon of butter and a tablespoon of parmesan.
A very simple mushroom risotto, but just what you need for everyday meals, right? 😉😊
Enjoy your meal! 🤗

Salt-Free Tips

If you’re in the process of reducing salt but aren’t yet able to use the salt-free vegetable granules, you can make the grains with salt by producing it with the amount of salt suitable for your needs (and then gradually reducing the proportion over time).

If you’re interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate needs to adjust slowly and shouldn’t notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer methods that don’t dilute flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It’s good for morale and helps you persevere.

If you don’t want, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.

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Light and Tasty:

Here are the autumn recipes from my colleagues in the Light and Tasty Team:

Carla Emilia: Pumpkin and Apple Tartlets
Daniela: Pumpkin and Spinach Salad with Feta and Pine Nuts
Elena: Bulgur with Pumpkin, Grana Padano, and Walnuts
Milena: Risotto with Carrots, Chard, and Cacio del Po
Serena: Baked Pumpkin

Delicious Recipes

Risotto with Fresh and Dried Mushrooms