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Risotto with dried mushrooms

Author
Cookinero 6 Oct 2025
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Risotto with dried mushrooms

How to cook dried mushrooms so that they are as aromatic and tasty as fresh ones? There are many dishes where the taste and aroma are fully revealed. For example, you can make risotto with dried mushrooms. This exquisite dish of Italian cuisine will please all family members.

How to cook Risotto with dried mushrooms

Step 1

Risotto with dried mushrooms

Prepare the mushrooms. Place the mushrooms in a saucepan and cover with cold water. Place on the stove and bring to a boil. Cook for 20 minutes.

Step 2

Risotto with dried mushrooms

Prepare the risotto. Heat the olive oil in a saucepan and add the leek and garlic. Fry for 1-2 minutes. Then add the mushrooms. Leave them to simmer for another 5 minutes. Pour the dry rice into the saucepan and, stirring constantly, cook until transparent. Pour in the wine. Reduce the heat under the saucepan to low. Once all the alcohol has evaporated, begin adding the hot broth little by little. After 20 minutes, add salt and pepper to the risotto, add the cream and stir. Leave for 2 minutes. Turn off the heat and sprinkle with cheese, stir again.

Risotto with dried mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute fresh mushrooms. Use about 3 times the weight of dried mushrooms (e.g., 300g fresh for 100g dried). Sauté them directly with the leek and garlic in Step 2, skipping the rehydration process in Step 1.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The texture will become thicker as the rice continues to absorb moisture.
Yes, as written, this recipe is vegetarian. To make it vegan, omit the cream and cheese, or use plant-based alternatives like cashew cream and nutritional yeast.
Reheat it gently on the stovetop with a splash of broth or water, stirring frequently. You can also microwave it in 30-second intervals, stirring between each and adding a little liquid.
It's possible, but the texture of the creamy rice may become grainy upon thawing. If you do freeze it, place it in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
You can omit the wine entirely. Alternatively, substitute it with an equal amount of additional vegetable broth or a squeeze of lemon juice to provide a similar acidic balance.
This rich risotto is a meal on its own, but it pairs beautifully with a simple arugula salad dressed with lemon vinaigrette or some steamed asparagus for a complete meal.

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