Risotto with dried mushrooms and mascarpone (Risotto al funghi secchi e mascarpone) from Risotto and Beyond: 100 Authentic Italian Rice Recipes for Antipasti, Soups, Salads, Risotti, One-Dish Meals, and Desserts (page 140) by John Coletta and Nancy Ross Ryan and Monica Kass Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pre-soak dried mushrooms for several hours, or overnight. Can substitute dried chanterelle mushrooms for dried porcini mushrooms, and butter with Parmigiano Reggiano cheese or Grana Padano cheese for mascarpone cheese.

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