Mushroom Risotto

I adore risotto. It's not a hard recipe, but it takes a bit of time to make. It really does elevate your rice experience, so it is totally worth the time. You can make this using different wines, or no wine at all if you don't have any. You can substitute the mushrooms for another vegetable or none at all! Use what you have.




Ingredients:

· 8 oz mushrooms, coarsely chopped (any variety)

· ½ medium yellow onion, finely chopped (about ½ cup) Note: I love using shallots too. Sub with shallots if you have.

· 1 ½ cups arborio rice

· 1 Tablespoon vegan butter (I used Earth Balance avocado spread)

· 1 cup of white wine (I used pinot grigio)

· 6 cups water

· 1 cube of porcini mushroom stock broth. Note: You can substitute a different flavor too. I used a reduced sodium one, so you can adjust the salt and pepper at the end to taste. If you don’t have any stock cubes, you can use canned stock too.)

· 2 Tablespoons chopped flat leaf parsley

· Kosher salt and pepper to taste





Method:


1. Bring the stock cube and water to a simmer in a medium pot. Have a ladle handy for adding into the risotto pot later. You will keep the stock at a simmer the whole cooking time. It’s easiest to leave it right next to the other burner that has the risotto (see the video clip for more).

2. In another large saucepan heat the vegan butter until melted, then add in the onions and sauté 2 minutes or so until softened. I used medium-low heat on my high BTU burner. You might need to adjust your heat based on the burner you are using.

3. Add in the mushrooms and sauté for another 4-5 minutes, stirring occasionally.

4. Add in the arborio rice and the wine. Cook for a few minutes until all the liquid is absorbed, stirring frequently. Use a wooden spoon. I feel you just need a wooden spoon for legit risotto making.

5. Add in the stock, one ladle full at a time. After each ladle, stir continuously until the liquid is absorbed. This might take about 30 minutes or so. It is a lot of stirring, but so worth it.

6. When all of the stock is absorbed, the risotto will look creamy and the smell is amazing! Add salt and pepper to taste. I don’t add any extra salt, because I am salty enough!!

7. Serve with the fresh chopped parsley.

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