Mushroom Risotto
A gourmet, creamy mushroom risotto cooked the old-school way – slowly, with good wine. This vegan version uses a couple of special ingredients to create a rich cheesy flavour.
Servings: 4 servings
Ingredients
- 4 dried shiitake mushrooms
- ½ cup hot water
- 4 tbsp olive oil
- 1 litre vegetable stock
- 1 tsp soy sauce
- 1 tsp miso paste
- 3 cups mixed fresh mushrooms
- ½ medium onion chopped
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 tbsp vegan butter
- ¼ cup nutritional yeast
- ⅓ cup chives finely chopped
Directions
- 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.