Vegan Creamy Mushroom Risotto
One of Kelly's favorite. I like to make for her special occasions!
Servings: 6
Ingredients
- 6 to 8 Cups Veggie Stock Warm
- 2 T Avocado oil
- 2 or 3 Shallots Minced
- 5 or 6 Cloves Garlic Minced
- 1/2 oz Dried Mushrooms Wild Blend
- 1 Lb Wild Mushroom Mix Shiitake, Crimini, Mini bella, Chantterelle
- 1 1/2 Cup Arborio rice
- 1 1/2 Cup Dry White Wine
- 1 Cup Frozen peas
- 8 Stalks Fresh Asparagus Cut into small pieces
- 1/2 Cup Vegan parmesan
- Salt and Pepper
Instructions
- Take one cup of the veggie broth and add in the dried mushrooms. I like to microwave for about 3 minutes and then set aside to rehydrate and cool.
- In a fry pan, place a little oil and saute the garlic and shallots over medium heat. Stir frequently and let the shallots caramelize.
- Add the wild mushrooms (stems trimmed and sliced) to this pan and start to sweat down the mushrooms. Cook over medium for about 5 minutes.
- In a heavy bottom sauce pan, add the Arborio rice and some olive oil and toast the rice over medium heat. Do not let the rice turn color.
- Add the wild mushrooms mixture and the rehydrated mushrooms to the rice, stir to mix and add the white wine. Cook over medium heat until most of the wine has evaporated. Stir frequently with a wooden spoon.
- Add the liquid from the rehydrated mushrooms and cook until most of the liquid has evaporated. Add salt and pepper
- This is where you need to be patient and watch the risotto. The goal is to achieve a very creamy texture and this takes time and a lot of stirring. Start adding the warm veggie broth, 1 to 2 cups at a time. You should be at a decent simmer. Cook and stir/stir/stir until most of the liquid has evaporated and keep repeating until veggie stock is gone. Add the asparagus early in the process and the peas towards the end of this process and add salt and pepper to taste.
- Depending on the heat you use, at the end of the veggie stock, you should have a beautifully creamy, and well cooked Risotto. If not, add some additional veggie stock until you get your desired result. It typically takes 25 to 30 minutes to get the risotto just right. You will know it when you get there!
- Finish by stirring in the parmesan cheese and if you really want to be professional, stir in a couple tablespoons of vegan butter to really add to the creaminess!!