Risotto with dried mushrooms

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

Keen to try your hand at making risotto? Here’s an easy-to-prepare and authentically Italian risotto recipe made with fragrant and flavorful porcini mushrooms.

Risotto with dried mushrooms recipe

Risotto with dried mushrooms

Risotto with dried mushrooms is the closest to porcini risotto - simply delicious!
5 from 4 votes
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Course: Risotto
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 679kcal



  • Place the mushrooms in a bowl full of water for half an hour, then drain and wash them well.
  • Cut the mushrooms into small pieces and cook them in a pan with a clove of garlic and three tablespoons of oil for 20 minutes.
  • Clean the onion, finely cut it, then fry it in a pan with butter until golden.
  • Add the rice and toast it for 2 minutes over medium heat, then reduce heat to a minimum and add two ladles of broth and mushrooms.
  • Add salt and continue cooking until the rice is al dente.
  • Once ready, turn off the burner and add the grated parmesan and chopped parsley.
  • Mix well, season with salt and serve!
Calories: 679kcal | Carbohydrates: 114g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 1179mg | Potassium: 739mg | Fiber: 6g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 4.5mg | Calcium: 122mg | Iron: 1.7mg
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One Response to “Risotto with dried mushrooms”

  1. Jona says:

    I’ve been enjoying risotto recipes from nonna box for the past few months already and this is another way to enjoy risotto. I love dry mushrooms because you can carry them anywhere and it only takes a few minutes to cook this.

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