Porcini Risotto with Freeze-Dried Mushrooms
Porcini mushroom risotto is a classic of Italian cooking: a creamy, aromatic first course for autumn meals or an elegant dinner with guests.
This version uses La Concia freeze-dried porcini mushrooms, combining their intense flavour with the convenience of an ingredient you can keep in the pantry.
Why use freeze-dried porcini mushrooms?
Decorfood Italy freeze-dried mushrooms are suitable for professional kitchens and home cooks. They retain their characteristic aroma, texture and colour and can be rehydrated before cooking, making them a practical choice for risotto throughout the year.
Ingredients for 4 people
- 320 g Carnaroli rice
- 40 g La Concia freeze-dried porcini mushrooms
- 50 g Grana Padano, freshly grated
- 80 g butter
- 1 litre vegetable stock
- 1 white onion
- Salt and black pepper, to taste
Step-by-step method
1. Rehydrate the porcini
Soak the freeze-dried porcini in lukewarm water for about 20 minutes. Drain, gently pat dry with kitchen paper and cut into pieces of your preferred size.
2. Cook the mushrooms
Melt 40 g of the butter in a frying pan. Gently saute the porcini for a few minutes, season lightly with salt and set aside.
3. Prepare the risotto base
Melt the remaining 40 g butter in a saucepan. Add the finely chopped onion and cook gently until translucent.
4. Toast the rice
Add the Carnaroli rice and toast for 2 to 3 minutes, stirring. Begin adding the vegetable stock a little at a time, stirring continuously and adding more only when the previous addition has been absorbed.
5. Add the porcini
Halfway through cooking, add the sauteed mushrooms. Continue cooking for a total of about 15 to 18 minutes, adding stock as needed.
6. Finish and serve
Remove from the heat and stir in the grated Grana Padano and a pinch of black pepper. Serve hot, finishing with a light grating of freeze-dried porcini for extra aroma and a distinctive presentation.
A creative Decorfood finishing touch
Garnish with a few whole sauteed mushrooms and a drizzle of thyme or truffle oil. A white bowl and a few green shoots provide a contrasting backdrop for the risotto.
Porcini for your kitchen
La Concia freeze-dried porcini mushrooms from Decorfood Italy are selected, processed and packed with care. As well as risotto, they can be used in filled pasta, sauces and autumn main courses.
Explore the range of freeze-dried mushrooms and other ingredients at Decorfood Italy.
In summary
- A creamy, aromatic risotto
- A straightforward method
- A classic recipe with a contemporary touch
- A dish to share with guests
Share your version with #DecorfoodItaly.