If you’re looking for a bit of wintery decadence, try this. For mushroom lovers only, though: I did not hold back on the mushrooms in this one!
A traditional risotto typically uses butter, white wine and parmesan cheese for a rich flavour: this vegan version uses vegan butter (I use Flora Vegan), a good quality white wine, and a generous dash of nutritional yeast for cheesy flavour.
- 4 dried shiitake mushrooms
- 1/2 cup hot water
- 4 tbsp olive oil
- 1 litre vegetable stock
- 1 tsp soy sauce
- 1 tsp miso paste
- 3 cups mixed fresh mushrooms
- 1/2 medium onion chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 tbsp vegan butter
- 1/4 cup nutritional yeast
- 1/3 cup chives finely chopped
- Soak the dried mushrooms in about half a cup of hot water.
- Prepare the vegetable stock and set aside.
- Mix the soy sauce and miso paste until there are no lumps, then add to the stock.
- Add the mushroom soaking water to the stock, and finely dice the rehydrated mushrooms.
- Heat 2 tablespoons of the olive oil over medium-high heat, and add the fresh mushrooms.
- Sauté for a few minutes, until soft.
- Remove the mushrooms and set aside (with their liquid).
- Reduce heat a bit, add 2 tablespoons of olive oil, and add the onion.
- Sauté until soft and translucent.
- Add the arborio rice and stir for a couple minutes until a bit golden in colour.
- Add half of the wine, and stir constantly until absorbed. Add the rest of the wine and stir until absorbed.
- Add the stock mixture one cup at a time, stirring constantly until fully absorbed. Keep stirring while adding broth, until the rice is soft and translucent.
- Remove from the heat, and stir in the vegan butter, nutritional yeast, mushrooms and chives.
- Add freshly ground black pepper to taste.
- Serve immediately.