Vegan Risotto with Porcini Mushrooms

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is taken from the book 'How to Green: Healthy Recipes by Sarah Johnson.' 'In restaurants, I often turn down risotto due to the large amount of cheese in the dish. But, as it turns out, risotto can be incredibly delicious and creamy without cheese! It all comes down to Arborio rice. The secret ingredient of this dish is dried porcini mushrooms, ground into a powder; they give the risotto a wonderful, rich mushroom flavor.'

Ingredients

Dried Chinese mushrooms - 0.5 oz
Shallot - 1.1 oz
Garlic - 0.4 oz
Thyme - 0.1 oz
Arborio rice - 7.1 oz
Dry White Wine - 1 fl oz
Chicken Broth - 27 fl oz
Porcini Mushrooms - 3.5 oz
Parsley - 0.4 oz
Truffle Oil - to taste
Olive Oil - to taste
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Grind the dried porcini mushrooms in a blender until they reach a fine powder consistency, similar to flour.

Step 2

Heat oil in a large deep skillet, add the onion, garlic, and thyme, and sauté over medium heat until the onion is soft but definitely not browned. Remember, it should become translucent without changing color.

Step 3

Add the rice to the pan in one quick circular motion, stirring it together with the onion and oil, and cook for about 30 seconds. Ideally, all the rice should be coated in oil so that the grains become translucent on the outside while the center remains white. Once this happens, pour in the wine, stir, and continue cooking, stirring continuously, until the smell of alcohol disappears or all the liquid has been absorbed.

Step 4

As soon as the rice absorbs the wine, add hot broth. Scoop the broth with a ladle and pour it into the pan with the rice.

Step 5

Take a wooden spatula and stir the broth with the rice. After about 30 seconds, repeat adding broth and stirring. Continue this process until almost all the liquid is absorbed by the rice. The constant stirring of the rice with the boiling broth helps to release the outer starch from the rice grains.

Step 6

When the rice is about halfway cooked and there is also about half of the broth left, add the powdered porcini mushrooms and the cooked porcini mushrooms to the risotto.

Step 7

Stir, add a little more broth, season with salt and pepper, add parsley while stirring, and cook until done. Remove from heat, cover with a lid, and let it sit for 1 minute.