This Vegan Wild Mushroom Risotto is simply decadent. Rich, creamy and full of flavor. Great mushroom flavor, balanced with garlic, shallots and white wine. This dish will get rave reviews from your family or your dinner guests.
Risotto does take a little bit of time and patience to get the smooth and creamy texture you want. But it is NOT difficult to make. Once you make it the first time you will realize it is pretty easy, but the end result is amazingly delicious!
Give it a try and let me know how it went. I would love to hear from you!
Vegan Wild Mushroom Risotto
Simply decadent – This Vegan Wild Mushroom Risotto is rich, creamy and full of flavor.
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Servings: 6
Ingredients
- 6 to 8 Cloves Garlic Minced
- 3 Shallots Minced
- 2 T Avocado oil
- 1.5 Cups Arborio rice
- 6 Cups Veggie Stock
- 1 Cup Dry White Wine
- 1 Lbs Mixed Mushrooms (Shiitake, Cremini, Oyster etc) Chopped
- 1 Small Bag of Frozen Peas
- 1 Oz Dried Mushrooms
- 1/4 Cup Vegan Parmesan
- Salt and Pepper to taste
Instructions
- Rehydrate the dried mushrooms in 1 cup of stock.
- In a medium pot, add the veggie stock and heat over low heat. You want your stock to be warm when you start adding it to your rice.
- In a heavy bottom pan, add the oil, the garlic and the shallots. Slowly carmelize over med-low heat. Stir frequently so that the garlic doesn't burn. Cook for about 5 to 7 minutes.
- Add the rice to the garlic and shallots. Toast the rice for a couple minutes over medium heat. Stir frequently.
- Now pour in the white wine. Cook over medium heat, stirring occasionally until most of the wine has been absorbed or cooked off.
- While the wine is cooking off, in a large fry pan, add a little oil and the fresh mushrooms. Cook unitl the mushroom just start to brown. Season with salt and pepper. Add in the rehydrated mushroom without the liquid and cook for another 2 minutes. Take off the heat and set aside. SAVE the liquid and add it to your veggie stock.
- Now that the wine has mostly been absorbed, it is time to start slowly adding the stock. Start with a cup or cup and a half at most. Add it to your rice and start stirring over medium heat. You want to stir frequently. You rice should be cooking at a very slow boil at this point.
- As your stock starts to absorb, continue to slowly add more stock and keep stirring. The complete process takes 20 to 25 minutes. Simmer until most of the stock is gone and add more. Keep stirring.
- You will start to notice your rice becoming more creamy and softer. You can try the rice to see if it is ready. It should be very soft and creamy. If the rice is still firm, continue adding more stock and more stirring.
- Once you feel you are close, add in the mushrooms, peas and the vegan parmesan. Cook and stir for another few minutes. Check your salt and pepper levels, and add more if needed.
- Once your rice is smooth and creamy, remove from the heat and Serve Immediately. ENJOY!
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