As I live in Melbourne, Australia, it’s impossible to taste fresh Porcini, which I have been longing to taste one day. Dried Porcini are widely available. I cooked this dish using Dried Porcini and Italian Arborio Rice in the exact same way as ‘Takikomigohan’, a Japanese dish of Rice that is cooked with other ingredients and seasonings. If you have rice cooker, it is super easy. I added some fresh Brown Mushrooms as well. I wish if I could use fresh Porcini. I wonder what this dish would taste like.
20g Dried Porcini
2 cups (500ml) Water that is used to soak Dried Porcini *avoid the settlings
*Note: If you use common White Rice (Short OR Medium Grain), you need 420ml Water.
1/2 cup Onion *finely chopped
1 clove Garlic *finely chopped
1 tablespoon Olive Oil
2 cups (*180ml cup) Arborio Rice
1 Chicken Stock Cube *sliced OR crumbled
1/2 teaspoon Salt *alter the amount if Stock is not salted
4 to 5 Mushrooms *I used Brown Mushrooms, sliced
20g Butter *cut into small pieces
Thyme, Parsley, OR Sage, etc. *I used Thyme
- Soak Dried Porcini in 2 & 1/4 cups warm water until soft. When soft, drain, and save 2 cups water. Avoid the settlings. Cut softened Porcini into smaller pieces if large.
- Place Onion, Garlic and Porcini in the rice cooker’s inner pot. Drizzle with Olive Oil.
- Rinse Arborio Rice, drain well, and spread over the Onion, Garlic and Porcini.
- Add the saved Water that is used to soak Dried Porcini, Chicken Stock Cube and Salt, but DO NOT stir. Spread sliced Mushrooms on top. Press Cook/Start button.
- When the rice is cooked, scatter Butter, and let the rice steamed for 10 minutes. Add some Ground Pepper and mix to combine. Sprinkle with some Herb (finely chopped if required). I added Thyme.