How to make Rich & Creamy Risotto Using Dried Porcini Mushrooms #risottorecipe #mushrooms #short

Dried Porcini Mushroom Risotto for Two

Ingredients:
• 20–25g dried porcini mushrooms
• 1 small onion, finely chopped
• 150g arborio rice
• 1 tbsp butter (plus extra at the end)
• 1/2 cup dry white wine
• 3–4 cups vegetable or chicken stock (kept warm)
• Salt and pepper to taste

Instructions:
1. Rehydrate the mushrooms:
Place dried porcini mushrooms in a bowl and cover with hot water. Let them soak for 15–20 minutes. Then, gently squeeze and chop the mushrooms. Keep the soaking liquid – strain it and add it to your stock for extra flavor.
2. Sauté the base:
In a pan, melt 1 tablespoon of butter. Add the chopped onion and cook until golden brown.
3. Toast the rice:
Add the arborio rice and stir for 1–2 minutes until it’s slightly translucent.
4. Add mushrooms & wine:
Stir in the chopped porcini mushrooms. Pour in the white wine and cook until it’s mostly evaporated.
5. Slowly cook the risotto:
Gradually add warm stock (one ladle at a time), stirring often. Let each addition absorb before adding more. This process takes about 18–20 minutes.
6. Finish and serve:
Once the rice is creamy and al dente, turn off the heat. Stir in a small piece of butter for extra creaminess. Taste and adjust seasoning.

Serve hot and enjoy this rich, earthy Italian classic!