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Risotto with dried porcini mushrooms

Simple and elegant for Christmas menus

by Ada Parisi
5 min read
Risotto ai funghi porcini secchi

The recipe for dried porcini mushroom risotto with hazelnuts and pomegranate is a real ace up its sleeve. Because it will allow you to create elegant risottos, refined and tasty in a few minutes and without having to run to the supermarket or market to look for porcini mushrooms. In VIDEO RECIPE I'll show you all the steps and all the tricks for a perfect risotto, as good as the one with fresh porcini mushrooms.

In addition, enriching the dish with ingredients such as truffles, the chestnuts, the pomegranate, Risotto with dried porcini mushrooms will also become aesthetically so beautiful and special that it will be Perfect for important dinners or party menus. Like the Christmas menu or New Year's Eve. And if you've never been to Sicily for Christmas, I'll tell you about it What (and how much) Eating during the holidays: unbelievable, But it's all true!

How to make a perfect risotto with dried mushrooms

I decorated it with toasted hazelnuts and pomegranate seeds, That make Christmas right away: creamed with butter and Parmigiano Reggiano PDO and Pecorino PDO, It smells really wonderful. It is essential to buy high-quality dried mushrooms: I remind you that they keep for a long time and therefore you can always keep a small supply at home ready to use. A little’ as is the case with saffron. Indeed, Have you thought of my SAFFRON AND CHICKEN LIVER RISOTTO for one of your Christmas menus?

Another little secret is to keep the mushrooms in hot water for at least an hour, in order to rehydrate them to perfection: That way they will look fresh, But their scent will still be much more intense and concentrated. And remember that The water soaking the mushrooms should be discarded, because it could contain soil and would make your risotto very bitter. Trick number three: When you prepare vegetable broth, Add a few pieces of dried mushroom to enhance the aroma of the broth even more. The procedure is that of a normal risotto: Stir in butter and cheese, I use Parmigiano Reggiano PDO and Pecorino PDO, some’ parsley and plenty of black pepper. You'll look great at Christmas: And if you haven't decided what to prepare yet,, have a look to all my CHRISTMAS MENU. Have a good day.

Risotto ai funghi porcini secchi


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


320 grams of Carnaroli or Vialone Nano rice

50 grams of dried porcini mushrooms

a piece of carrot and a stick of celery

an onion

a small piece of chili pepper

fresh parsley

a handful of hazelnuts

half a pomegranate

80 grams of butter

120 grams of Parmigiano Reggiano PDO and/or Pecorino Romano PDO

100 ml dry white wine

salt and pepper


Risotto with dried porcini mushrooms

To prepare risotto with dried porcini mushrooms, you must first soak the dried mushrooms in boiling water for at least an hour. This water must then be discarded, You can't use it. Meanwhile, Prepare a broth with a small piece of onion, celery, carrot and a few pieces of dried mushroom.

Finely chop the rest of the onion and sauté in oil and a little broth until wilted. Add the red pepper. Chop the soaked and coarsely squeezed dried mushrooms. Add them to the sautéed onion. Sauté and stir in the rice, as you see in VIDEO RECIPE. Toast it, stirring it occasionally over very low heat and deglaze with the white wine. When the alcohol has evaporated, start cooking the risotto gradually adding the vegetable stock.

While rice is cooking, Toast the hazelnuts over low heat in a pan and prepare the pomegranate seeds.

Continue until the rice is cooked: it should be wavy and creamy. Fire off, Stir in the butter and grated cheeses and add the finely chopped parsley and plenty of freshly ground black pepper. Serve the risotto on individual plates, garnished with toasted hazelnuts and pomegranate seeds. Serve immediately. Bon appétit!

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