Mushroom risotto
If you're a mushroom lover you're going to love this recipe. Mushroom risotto is the ultimate comfort food requiring very few ingredients, the key is in the technique of cooking arborio rice. The high starch content of the rice makes this dish extremely creamy without having to add butter or cream.
Servings: 4 people
Ingredients
- 270 g arborio rice
- 2 echalion shallots finely diced
- 3 garlic cloves finely diced
- 30 g dried porcini mushrooms
- 150 g white wine
- 1.5 litres boiling vegetable stock
- 230 g diced mushrooms (mixture of maitake, oyster, chanterelle and chestnut)
- 2 tbsp cooking oil
- 2 tbsp unsalted vegan butter
- 1 tbsp nutritional yeast
- salt & ground pepper
- 2 tbsp finely chopped parsley for garnish
Instructions
- Hydrate the porcini mushrooms by completely covering with hot stock. Soak for 10 minutes and then drain the liquid back in with rest of the vegetable stock. Keep the stock on a low heat at all times.
- Heat the oil in a pan and saute shallots.
- Add garlic and cook till fragrant.
- Add the mushrooms and cook til soft this will take around 5 minutes.
- Add the rice and white wine. Cook until all excess liquid has disappeared.
- Add stock ladle at a time. In between each ladle wait till the previous stock has been absorbed by the rice and remember to keep stirring at all times.
- The process of cooking the rice will take around 25 minutes. When you reach the end of the stock taste the rice to see if it is cooked otherwise keep going until all stock has been used up.
- Now stir in the butter and nutritional yeast. Add salt to taste.
