This Risotto really kicks ass, in terms of risottos it is very easy to make, so it’s great if you have last minute guests or just don’t have a lot of time to prepare it. It is very filling so just serve with some simple entrees and your good to go.
Tip: For an extra kick of sweetness, add 1 1/2 cups grated butternut squash cooked for 5 minutes in 2 tbsp olive oil.
- 2 cups low-sodium vegetable stock
- 4 tbsp vegan butter
- 1 large shallot or 1 small onion diced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 2 cups baby Bella mushrooms
- 1 handful porcini mushrooms
- 1 handful morels (you may need to get these dry, or you can leave them out / substitute it is still amazing)
- 3/4 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1/2 cup water
In a medium saucepan over medium-low heat, bring the broth plus the water to a simmer. Rehydrate any dried mushrooms in the broth.
Slice the baby Bella mushrooms and roughly chop the porcinis and morels.
In a second medium saucepan, melt half of the vegan butter, and then add the onion or shallot, stirring occasionally until soft and translucent.
Add the rice and stir to combine. Allow the rice to toast for about a minute and then add the wine. Now, stop stirring. Once the wine has almost completely evaporated, about 3 minutes, add ½ cup (adjust if making for more or less than 4 serves) of hot broth.
Still, don’t stir. Allow the broth to absorb almost completely, and then add another ½ cup of broth. Continue adding the broth ½ cup at a time waiting for it to evaporate each time.
When there’s about 1 addition of broth left, add the mushrooms to the risotto and stir. From here on out, continue stirring constantly. Add the final addition of broth, stirring, and allow it to absorb.
Remove the pan from the heat, stir in the remaining vegan butter and season with salt and pepper.