Mushroom Risotto is the ultimate vegan comfort food.
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Goodness I love this risotto. Eating it is like being wrapped up in a velvet blanket. Really. I also love the cooking process. It’s a meditation of sorts. Lot’s of chopping, pouring and stirring and a little sipping of white wine. Lovely.
It never ceases to amaze me how you don’t need dairy to achieve a creamy texture. In this dish the “creaminess” comes from the Arborio rice which is short grained. As the stock and wine is added and it simmers away on the stove, the liquid breaks down the starch in the rice producing the glorious creamy effect.
I like a mushroom risotto that is full of flavor so I enhance it by adding:
- plenty of herbs, thyme, sage and parsley
- lots of mushrooms
- white wine
- dried porcini soaking liquid
- vegan butter
- absolute best quality vegan Parmesan cheese – click HERE for my FAVORITE!
A note about the porcini soaking liquid.
Dried Porcini mushrooms are important to achieve the depth of flavor we’re after here. You just have to remember to soak the little buggers for about an hour before you want to cook them. Pick up a package at the grocery store OR order them HERE. When you’re ready to get started, place them in a glass bowl and pour over about a cup of room temperature water. That’s it!
Remember to keep the soaking water for the stock!!!!
One of the reasons I love making mushroom risotto is that you can’t be in a hurry. Don’t just pour all the wine and stock in at once. No, no, no, this is a moment to slow down! Put on some music, pour yourself a glass of wine and get lost in the stirring. Take your eye off the clock. It will be worth it, I promise!Print
A delicious vegan version of the classic
1, 1oz packed of dried porcini mushrooms
2 tablespoons olive oil
2 tablespoon vegan butter
2 shallots, peeled and diced
1 teaspoon kosher salt
1 large leek, thoroughly washed and finely sliced (top green rubbery part discarded)
3 cloves of garlic
1/2 lb shiitake or crimini mushrooms, wiped clean and sliced
1 1/2 cups arborio rice
1 cup white wine
4 cups of best quality vegetable stock
1 cup of porcini soaking liquid
1 teaspoon saffron threads (optional)
1 cup fresh herbs, finely chopped – I used a combination of thyme, parsley and sage
1 cup baby spinach
2 tablespoons vegan butter
1 scant cup of grated BEST QUALITY Vegan Parmesan
Juice of half a lemon
Plenty of freshly ground black pepper and additional salt to taste
To rehydrate the mushrooms, place them in a bowl and pour over 1 cup of room temperature water. Leave for 1 hour. Drain RESERVING THE LIQUID as stock for the risotto.
Heat the olive oil and butter in a Dutch oven until just foaming. Add the shallots, sprinkle over the kosher salt and cook on medium/low heat until just turning golden. About 15-20 minutes. Keep an eye on them and stir occasionally to prevent burning.
Add the leek, garlic and mushrooms, stir well to combine and cook for another 5 minutes. Pour in the arborio rice, stir well.
Add the white wine, allow the liquid to bubble for a minute then add one large ladle full at a time of the vegetable and mushroom stock. Allow the liquid to fully absorb before adding another ladle of stock. Add the saffron threads if desired, sprinkle in the herbs. Stir well. Continue adding the stock one ladle at a time until all the stock is used up.
When done, the risotto should be thick and creamy and not at all dry.
Remove from heat, add the baby spinach, the leaves will wilt in the heat. Stir in the vegan butter, Parmesan and lemon juice. Add plenty of freshly ground black pepper. Taste, taste, taste, add more salt, pepper and lemon juice if needed.
Scatter over additional herbs.
Serve immediately and enjoy.
What equipment will you need?
A Dutch oven is wonderful for this. I used this LODGE Enamel 3.6 quart beauty!
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