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Let’s make a creamy risotto with dried porcini mushrooms. Grab these items from your kitchen: Arborio rice, frozen porcini mushrooms, dried porcini powder, and vegetable or mushroom stock. Now here’s the cool part: for extra creaminess, add a good grating of Parmesan cheese and throw in some chopped parsley and sliced scallions. Simple stuff, right? But when it all comes together, you’ve got a risotto that’s pure deliciousness. Let’s get that pot on the stove!

Watch video:

What if I don’t have broth?

Risotto, a timeless dish, gets a delightful makeover with the addition of dried porcini mushroom powder. This recipe departs from the traditional use of wine and heavy cream to create a simple and easy risotto. The dried porcini mushroom powder is a trick. It will add so much flavor that even using only water, as I have shown and tested in the video, you will create a creamy masterpiece that celebrates the simplicity of fresh ingredients, even if you do not have all the ingredients recipe calls for, such as broth ;).

But why only water

Imagine this thrilling story: me stuck at relatives’ house, surrounded by an abundance of porcini mushrooms. THEY HAD EVEN MORE THAN I DO. Of course they wanted me to cook something with mushrooms – but hold the applause – no broth in sight or things I would normally use in a risotto. Here comes impro and water. Secret of this tasty Risotto With Dried Porcini Mushrooms is in dried porcini powder. It boosts the flavor so much that the missing stock is practically unnoticeable. Who knew simplicity could be so complicated, right? Cooking adventure at its finest, or whatever.

Risotto With Dried Porcini Mushrooms Recipe

Creamy Risotto With Dried Porcini Mushrooms

Ingredients

300g Arborio rice (1.5 cups)
400g frozen porcini mushrooms (14 oz)
1 full teaspoon dried porcini powder
420 ml vegetable or mushroom broth (2 cups)
1 small onion, cut into 4 pieces for cooking with rice
1 onion, finely chopped
2 cloves garlic, minced
30ml olive oil (2 tablespoons)
60g Parmesan cheese, grated (1/2 cup)
Salt and black pepper, to taste
Fresh parsley, chopped
Scallions, finely sliced

Directions

In a large skillet or frying pan, heat olive oil over medium heat. Add the Arborio rice and cook, stirring constantly, until the rice is well coated with oil and lightly toasted, 1 to 2 minutes.
Begin to add the warm broth (240ml at a time or one ladle at a time), or water if you do not have broth, to the rice, stirring frequently. Allow each addition of stock to be absorbed before adding the next.
Add the 4 onion cuts to the rice and bring to a boil. When the stock is boiling, cover the rice and remove from heat.
In a separate saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until translucent and fragrant.
Add the frozen porcini mushrooms to the pan and cook for a minute or two. Then add more broth to cover the mushrooms.
Halfway through cooking, begin adding the rice, stirring gently to combine with the rice and aromatics. Add more broth if needed, making sure the broth is more liquid than dry at this point.
Add the dried porcini mushroom powder and mix well.
Continue to cook the risotto, stirring constantly, until the rice is creamy and al dente.
When the rice is cooked to perfection, remove the pan from the heat. Stir in a generous amount of freshly chopped parsley and finely sliced scallions for a burst of freshness and color. Stir in grated Parmesan cheese and season to taste with salt and black pepper.
Allow the risotto to rest for a couple of minutes after cooking. This helps the flavors meld, and any remaining liquid gets absorbed, resulting in a creamier dish.
Spoon the porcini risotto onto serving plates.

Recipe Video

Notes

Allow the risotto to rest for a couple of minutes after cooking. This helps the flavors meld, and any remaining liquid gets absorbed, resulting in a creamier dish.
For that extra touch of richness, stir in a small amount of cold butter right before serving. It adds a luxurious and silky texture.
Stirring is crucial for releasing the rice’s starches and creating a creamy consistency.

Risotto Tips & Tricks

Achieving that perfect creamy risotto can be a game-changer in the kitchen. Here are some tips and tricks to help you nail it:

Toast the Rice:
- Before adding liquid, toast the rice in hot oil or butter for a couple of minutes. This helps the rice absorb flavors while maintaining a creamy consistency.
Warm Broth:
- Use warm broth to keep the temperature consistent during cooking. This helps the rice cook evenly and absorb the liquid gradually.
Add Broth Gradually:
- Incorporate the broth slowly, about one ladle at a time, allowing the rice to absorb the liquid before adding more. This gradual process contributes to the creamy texture.
Stir Constantly:
- Stirring is crucial for releasing the rice’s starches and creating a creamy consistency.
Use White Wine (Optional):
- While not in my specified recipe, adding a splash of white wine after toasting the rice will enhance the flavor profile and add a subtle acidity.
Add Cheese Wisely:
- Stir in grated Parmesan or another cheese of your choice toward the end of cooking. This adds a creamy finish without overwhelming the dish.
Test for Doneness:
- Risotto is best when it’s al dente – tender but with a slight bite. Taste it regularly and adjust the cooking time accordingly.
Finish with Butter:
- For that extra touch of richness, stir in a small amount of cold butter right before serving. It adds a luxurious and silky texture.
Let It Rest:
- Allow the risotto to rest for a couple of minutes after cooking. This helps the flavors meld, and any remaining liquid gets absorbed, resulting in a creamier dish.

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