Dried mushroom risotto is a delicious first course, perfect for special occasions or Sunday lunch.
A simple recipe to prepare even for an unplanned meal — just have rice and dried mushrooms in the pantry and some broth cubes in the freezer to make an excellent vegetable broth.
I never go wrong with risotto. It’s a delicious dish, made with a few simple ingredients, and above all, everyone likes it — even the little ones.
Now let’s go to the kitchen and I’ll show you how to prepare Dried Mushroom Risotto.
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LET’S SEE WHAT WE NEED TO PREPARE
- 1 2/3 cups Carnaroli rice
- 1.4 oz dried porcini mushrooms
- 6.25 cups vegetable broth
- 3 tbsp butter
- grated Grana Padano
- extra virgin olive oil
- salt
- pepper
- turmeric powder (optional)
Tools
- 1 Saucepan
- 1 Sauté pan
- 1 Ladle
Steps
Let’s start preparing
Let’s start preparing the risotto with dried mushrooms: first, soak the dried mushrooms in a bowl with plenty of warm water and leave them to soak for at least 20 minutes.
Strain and reserve the soaking water to add to the rice, because it enhances the flavor intensity of the porcini.
Pour the rice into a saucepan with a drizzle of hot extra virgin olive oil, season with salt and toast for 4 minutes over low heat, stirring continuously. Start cooking the rice by adding one ladleful of broth at a time; wait for the liquid to be absorbed before adding the next ladleful.
Add the mushrooms and continue cooking the rice. When the rice is cooked, turn off the heat and stir in the butter.
Also add the grated Grana Padano and mix well to combine everything, then add the turmeric and a grind of black pepper. Your dried mushroom risotto is ready to be served.
Enjoy your meal!!
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