Porcini mushroom risotto
- Easy
- 45 min
- Kcal 540
We are sure you can smell the aroma of this dried mushroom risotto from the screen! A timeless dish, unlike risotto with fresh mushrooms or risotto with porcini mushrooms, whose preparation is strictly linked to a short period of the year, when these fruits of the earth peek out in the woods. During all other months, for those who, like us, love recipes with an autumn flavor, dried mushrooms come to the rescue! An ingredient much easier to find, and just as tasty... also because we will use the mushroom soaking water to give an even richer and more intense aroma to this vegetarian first course. Discover the goodness of our dried mushroom risotto and experiment with tasty combinations like for example risotto with porcini and saffron or risotto with mushrooms and sausage!
To make the dried mushroom risotto first prepare the vegetable broth following our recipe. Meanwhile, soak the dried mushrooms in a bowl with plenty of lukewarm water and let them soak for at least 20 minutes 1. After this time, drain the mushrooms 2 and add the soaking water to the vegetable broth 3, after filtering it through a fine mesh strainer (alternatively you can use cheesecloth).
Pour the rice into a saucepan with a drizzle of hot oil 4, season lightly with salt 5 and toast for 3-4 minutes over medium-low heat, stirring constantly. Start cooking the rice by moistening it with a ladle of broth at a time; wait for the liquid to be absorbed before adding the next one 6.
Add the mushrooms 7 and continue with the cooking of the rice 8. When the rice is cooked (it will take about 20 minutes), turn off the heat and stir in the butter 9.
Also add the grated Grana Padano DOP 10 and mix well to blend everything together, then scent with a few leaves of thyme 11. Your dried mushroom risotto is ready to be served 12!