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Risotto with Dried Porcini Mushrooms
We are sure you can smell this dried mushroom risotto from the screen!
A timeless dish, risotto with fresh mushrooms or porcini must be prepared at the end of summer or in fall when these fruits of the earth give the maximum of their flavor and aroma. During the rest of the year, for those of us who love mushroom-based recipes, dry ones come to the rescue: the best would be to collect them in the mountains with real experts and then dry them naturally. In any case, by preparing this risotto with dried mushrooms, you will discover not only how to make it creamy but how to give it an even more intense flavor by flavoring the butter in a special way!
FOR THE FLAVORED BUTTER
How to prepare risotto with dried mushrooms
To prepare the risotto with dried mushrooms, start immediately by putting the vegetable broth on the stove. Then move on to the dried mushrooms: keep 0.1oz aside, and rinse the others and immerse them in a bowl with plenty of warm water for at least 20 minutes.
For the flavored butter, chop the leftover mushrooms with a knife until they are almost as fine as a powder. Do the same with the parsley. Work the butter briefly with a fork or whisk and add both the mushrooms and the parsley, mix well and once the ingredients are blended, cover with a bowl and place in the refrigerator.
Once the mushrooms have been rehydrated, drain them, keeping the water aside. Coarsely cut them and keep them aside. Now move to the stove, pour a drizzle of oil into a saucepan and add the rice.
Add a pinch of salt and start toasting the rice for about 3-4 minutes over medium-low heat, stirring often. Add half of the mushrooms and start cooking the rice, wetting it with a little bit of broth at a time.
About halfway through cooking, add the remaining mushrooms and keep just a handful for decoration. As soon as the rice is cooked, turn it off and let it rest for a couple of minutes before stirring it with the grated cheese and flavored butter.
Pour a drizzle of oil and a spoonful of mushroom water, season with salt and pepper and mix everything. Meanwhile, in a very hot non-stick pan, brown the leftover mushrooms in a little oil, just long enough for them to take on a nice golden color. Pour the risotto into the dish and finish by placing the sautéed mushrooms on top: your risotto with dried mushrooms is ready.