Many ideas came to my mind on how I should prepare the only packet of dried porcini mushroom which had followed me home from Rome.  I have heard how great it is but its aroma was never known to me. Finally I decided that it should be a simple dish that is able to allow this king of mushroom to take center stage and show off its full flavor.

When I opened it, the aroma blew me away instantly. I have never come across any mushroom that has such exquisite flavor. It smells like oriental grilled cuttlefish to me. I almost wanted to taste it immediately like a snack.

It is pricy but now I regret not spending more euros to bring home a few more packets.


A small handful of dried porcini mushrooms (use more if you happen to have plenty and would like to make me jealous)

One cup of Risotto rice (for two servings)

One large bowl of chicken or vegetable stock

Half an onion, finely chopped

Desired amount of unsalted butter

Extra virgin olive oil

A quarter cup dry white wine

Sea salt

Black pepper

Fresh sweet basil

Parmigiano reggiano cheese


Soak mushroom in a bowl of simmering hot water for 30 minutes. Remove mushroom and chopped into small pieces. Keep the water for later use.

Heat up olive oil in a pan with onion over medium fire. Fry onion till translucent and add in rice follow by salt and pepper. When all grains are coated with oil, add white wine. Allow rice to soak up the wine. Put in mushrooms and mix well. Combine mushroom water with stock. With half a cup at a time, add in to rice and stir continuously until stock is being absorbed and repeat the process till rice is cooked to al dente. Add in butter, parmigiano reggiano cheese and sweet basil.


    1. Thank you Kenley for the nice comment and glad you drop by. Try it out and let me know if there are ways to improve it further. Looking forward to hearing from you again.


    1. Hey! Thank you so much for dropping by and liking my blog. I am truly happy you like them. Fresh porcini must have taste even better. Let me know how it goes if you try the dried ones 🙂 I would love to know how different it is between the two.

    1. Thank you for your nice comment. The mushroom truly lives up to its status. I only brought back a small packet from Italy and got to measure my usage each time in-order to sustain the supply.

    1. Thank you for your kind comment. There is so much more that I need to explore. I can’t get your risotto with butternut squash and lobster out of my head. I should try it soon. But lobster is very costly over here and butternut squash is rare. I may substitute with shrimps and pumpkin instead.

    1. Thank you Judy. I am so happy to hear that. I guess it could be the music and wine that adds to it during the cooking. 🙂 There is so much more I need to explore with risotto.

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