Risotto with Dried Porcini Mushrooms
There is something magical about the aroma of dried mushrooms that awakens as soon as we soak them: an intense, rich, almost earthy scent that promises a warm and enveloping risotto. This risotto with dried porcini mushrooms is just that: simple to make, perfectly creamy, and capable of transforming a regular dinner into a little moment of indulgence.
The beauty of this recipe is that we can play with it: if we have fresh porcini mushrooms available, the result will be even juicier and more fragrant; if we want an extra rustic touch, we can add a tablespoon of cream or mascarpone at the end of cooking, for extra creaminess.
For those who love to experiment, a few leaves of fresh thyme or parsley when serving can completely change the aroma of the dish, while for a more intense umami note, we can replace half of the broth with filtered mushroom soaking water: this is the real chef’s trick that makes every spoonful shine.
In short, this risotto is not just a dish: it’s an invitation to stop, stir, smell, and savor every moment. Shall we take this journey in taste together?
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12.3 oz Carnaroli rice
- 1.4 oz dried porcini mushrooms
- 1 qt vegetable broth
- 1/4 white onion
- 2 tbsps extra virgin olive oil
- 1 oz butter
- 3 tbsps grated parmesan cheese
- Half cup white wine
- to taste salt
- to taste black pepper
- to taste dried parsley (or thyme)
Steps
Soak the porcini mushrooms in warm water for at least 20 minutes, so they soften and release all their aroma.
Finely chop the onion and sauté it in a saucepan with extra virgin olive oil, until it becomes translucent.
Add the drained mushrooms and let them flavor for a couple of minutes, stirring.
Pour in the Carnaroli rice and toast it, stirring continuously. Deglaze with the white wine and let it evaporate, continuing to stir.Start adding the hot broth, one ladle at a time, waiting for the liquid to be absorbed before adding more. Cook this way for about 16-18 minutes, stirring often.
Adjust the salt and pepper and check the cooking: the rice should be al dente and creamy.Remove from heat, add butter and grated parmesan cheese, and stir vigorously to blend.
Our Risotto with Dried Porcini Mushrooms is ready! Taste and serve hot, with a sprinkle of dried parsley.
Enjoy your meal!
Storage and Tips …
Ready to eat: best enjoyed freshly made, so it stays creamy and fragrant.
Leftovers: can be stored in the refrigerator for 1-2 days in an airtight container.
Reheating: add a drizzle of broth or hot water when reheating to make it soft again, not dry.
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