The mixed dried mushroom risotto is a very aromatic first course thanks to these mushrooms, which have the remarkable ability to return all their aromatic bouquet and that of the autumn undergrowth, which is their natural habitat.
It is precisely the drying process that amplifies the smell released by dried mushrooms, making it more intense than that of fresh mushrooms.
Mushroom risotto has always been my favorite. I love to prepare it as soon as their season arrives and usually stock up on mushrooms to have them available whenever I feel like enjoying it.
I always keep a packet of dried ones at home and simply by using these, or even adding fresh or frozen ones, I can prepare a fragrant and creamy risotto like few others.
The following recipe is simple to execute… in just a few steps, a first course full of flavor!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 543.83 (Kcal)
- Carbohydrates 60.05 (g) of which sugars 1.05 (g)
- Proteins 10.01 (g)
- Fat 28.39 (g) of which saturated 10.40 (g)of which unsaturated 4.59 (g)
- Fibers 1.95 (g)
- Sodium 86.79 (mg)
Indicative values for a portion of 295 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 0.7 oz dried mushrooms (mixed)
- 1.75 oz onion (golden)
- 3.5 tbsp white wine
- 5 tablespoons extra virgin olive oil
- 1 oz butter
- 1.4 oz Parmigiano Reggiano DOP (grated)
- to taste parsley
Tools
- Pot large with a thick bottom
- Cutting board
- Chef’s knife
- Mixing bowl
- Wooden spoon
- Mandolin
Preparation
To prepare the mixed dried mushroom risotto, first soak the mushrooms in a bowl for about 1 hour.
Once done, scoop the mushrooms out with a slotted spoon, gently squeeze them while letting the liquid fall back into the soaking water, and filter the latter, being careful not to disturb any soil deposits at the bottom.
Pour the soaking water into a saucepan.
On a cutting board with a vegetable knife, cut the already squeezed mushrooms into small pieces.
Add them to the saucepan and cook for about 40 minutes over low heat, thus obtaining a very fragrant broth.
Using a mandolin, finely chop the onion and sauté with 4 or 5 tablespoons of extra virgin olive oil, in a thick-bottomed pot. Then add the rice and, while stirring, let it toast for a few minutes.
Perfume with half a glass of white wine and, while stirring, wait for it to evaporate.
At this point, add the mushrooms with their cooking broth until the rice is covered. Bring to a boil, then salt and continue cooking over low heat, stirring often.
If the liquid dries up, add a few ladles of hot water, but not more than one at a time, so as not to end up with watery rice. Leave the rice al dente and not too dry.
Turn off the heat, add finely chopped parsley and stir in the butter and grated Parmesan. If desired, you can also add a few tablespoons of oil.
The mixed dried mushroom risotto is ready.
Storage
In the fridge, well sealed, it keeps for one day from preparation.
In the fridge, well sealed, it keeps for one day from preparation.
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