How to make a very tasty mushroom risotto with dried funghi

When you don’t have any fresh mushrooms available, you can still use this recipe and get a very tasty mushroom risotto with dried funghi. That’s because the dried product gives us the possibility of using a trick that we will reveal here, and that fills the preparation with flavor.

Put the dried funghi in a glass jar, cover with boiling water, and ideally let it rest for an hour. Remember to handle the jar carefully, as the glass will be very hot. After this time, the mushrooms will not only be re-hydrated, but we will also have obtained a dark-colored liquid imbued with an intense flavor, and that will be the secret for cooking the rice.

Chop the onion and garlic. In a saucepan, heat a little extra virgin olive oil without letting it smoke, and sauté the vegetables over low heat until the onion becomes transparent. Add the rice and stir to brown it. Add the water from the mushrooms, discarding the bottom of the jar, where some sediments will have collected. Salt, bring to a boil and lower to low heat, cooking for about 20 minutes. If the amount of water is a bit excessive, raise slightly the level of the fire, in order to let it evaporate completely.

Serve with a little butter or better, with a dash of extra virgin olive oil, even better if it is one with tartufo (truffle) aroma. Finally, add some grated Parmesan or Grana Padano cheese on top.

Tips and tricks:

1. Pay always attention to the type of rice to use, depending on the dish. For this recipe, ideally use risotto or baldo rice, otherwise a short grain rice for paella will also work.
2. Other vegetables such as leek would also go along very well with the onion and garlic.
3. If we do not have enough liquid, add some vegetable or chicken broth, white wine or just water, if nothing else is available.
4. Italians won’t agree, but it’s normal for Turkish people to wash or soak rice before cooking. This removes some of the starch and can also shorten the cooking time.