Risotto recipe of dried tomatoes and mushrooms

The risottos are my favorite dishes from around the world. So delicious, so perfect (if done well). It is impossible not to love them.

In my arsenal of rice recipes I have several fun risottos, some already published in Comedera.Com , others not (I will add them little by little).

Today is a wonderful risotto of dried tomatoes and mushrooms.

For this recipe you will need:

Dried tomatoes: which are really fun to use.

Vegetable broth: is an indispensable ingredient. There are many types of broth, which I do is very easy and works great. Click on the link to learn how to do it:

  • Recipe broth with vegetables

Goat cheese: if you get one make it fresh, better.

Parmesan cheese: even better if it is a whole piece and you cut it at the time of use.

Arborio rice : You can certainly use traditional rice and it does not look bad, but this is the perfect rice to make risotto.

Mushrooms: I used fresh mushrooms and I recommend that you Use for this recipe. If you want to prepare a risotto with dried mushrooms, I recommend this recipe:

  • Mushroom risotto

Let's go prepare this dish.

risotto recipe of dried tomatoes and mushrooms

Risotto of dried tomatoes and mushrooms

Risotto of dried tomatoes and mushrooms


Of the homemade recipes that I prepare, risottos in general are among my favorites.Add the onion and pochamos for several minutes until it is transparent and begins to change color (not burn, careful).

  • Then add the mushrooms and the dried tomatoes and stir a few more minutes.
  • Add the rice, stir it a little and start pouring the vegetable stock little by little.
  • This part is important and you should be attentive all the time. It is about stirring the rice without stopping with a large wooden spoon as you add the liquid. You should not put it all in one fell swoop.
  • Little by little the broth goes away to go dry and you should be adding more and more liquid. Always stirring with the spoon.
  • During this process, you should check that it is correct. salt and if necessary, add it.
  • When 20 minutes have passed, and the rice should be creamy and soft to the tooth (al dente).
  • In this moment you are going to add goat cheese to your craving, a little more butter (1 teaspoon you will stir for 1 minute more.
  • Remove from heat, add grated Parmesan cheese and serve.
  • Ideally, you should eat your risotto of dried tomatoes and fresh mushrooms so that you can enjoy its wonderful creaminess.

    Once served you can add even more cheese to it. rmesano if it provokes you.

    You can also try putting some fresh basil leaves on top.

    In case you have left over and refrigerated to eat it the next day, you can warm up Risotto over low heat in a non-stick pan and add a small amount of water. Some people also heat it with a little butter.

    risotto of dried tomatoes and mushrooms goat cheese