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The ingredients needed to make Porcini risotto (with tips to make it Vegan):
- Use 100 g arborio or carnaroli rice/person
- Get 1.5 glass dried porcini mushrooms
- You need 1 cup dry white wine
- Use Butter
- Use Grated Parmesan
- You need 1 shallot
- Use 2 stock cubes
Steps to make Porcini risotto (with tips to make it Vegan):
- Start by putting the porcini mushrooms in hot water for about 15 minutes at least. When they are ready pull them out of the water and pass through your fingers making sure that there are no dirt residues on them. Chop them into pieces
- Make the broth by putting about 1l of water in a pan with 2 vegetable stock cubes and bring to boil. Once boiled reduced the heat to low
- Take a large pan and add some butter let it melt and when it starts to foam add the mushrooms, cook on medium heat for a a few minutes and remove them from the pan. For vegan option skip the butter and use olive oil instead
- Add a bit more butter and cook the onion chopped into thin pieces. Cook on slow heat and with a pinch of salt until golden. If the pan gets too hot and the onion starts to turn brown add a few tablespoons of broth to bring down the heat of the pan.
- Add the rice and mix gently for a few minutes. The rice might start to stick slightly but that’s ok. When the rice goes from transparent to white and starts to stick to the pan add a drop of white wine. And mix well. Let evaporate and when it sticks add the remaining wine.
- Now we start to add the stock a little bit at the time. You don’t need to wait until each ladle of stock has evaporated you just top it up when it starts to dry out. Continue to do this and mix in the rice gently for around 15 minutes. You will see the rice expand over the time
- Now the rice should have about 5 minutes left, add the mushrooms back in and add small amount of stock at the time. When you try the rice and it feels done although still has a bite to it turn off the heat.
- Add a couple of spoons of butter and a handful of grated Parmesan. Mix it together and cover for 2-3 minutes. This step is called ‘mantecatura’ and it’s what makes the creaminess of the risotto (not cream!). I have tried with fake ‘Parmesan’ made from coconut as a vegan option and it also works
- Serve on a plate (not a bowl) and sprinkle with some parsley if you have it.
Very yummy and easy to make :) #italian #vegetarian #risotto Laura. While the cubed squash is baking, melt vegan margarine on low in a large pot. It starts with fresh vegetables sautéed until just tender. We went with bell pepper, broccolini, and asparagus, but go with whatever is available and in season for you. With white wine, shallots, and cream, this is full-flavored vegetarian risotto.
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