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.

1. Bake dried mushrooms at low heat for 10 – 15 minutes to remove any residual moisture,
2. Blitz into dust in food processor
3. Add to warm stock before mixing into risotto.

Many people find reconstituted porcini have a leathery taste and this process avoids that pitfall