When making risotto you can grind dried porcini mushrooms into a powder and mix the powder to the warm stock to add a rich woodsy favor to the risotto.
- Bake dried mushrooms at low heat for 10 – 15 minutes to remove any residual moisture,
- Blitz into dust in food processor
- Add to warm stock before mixing into risotto.
Many people find reconstituted porcini have a leathery taste and this process avoids that pitfall
