Mushrooms are one of my favourite veggies. Risotto is one of my favourite comfort foods. That’s how this recipe came about:)
Serves 4-6. Time: 1 hour
Vegan Option, Gluten-Free, Soy-Free
- 2 tbsp olive oil
- 2 tbsp of unsalted “butter” (I use vegan, soy-free Earth Balance)
- 1 large onion, finely chopped
- 5 tbsp garlic, finely chopped
- 3 cups risotto rice
- ½ cup white vermouth
- 5 cups of water (not broth), simmering
- 4 cups shitake mushrooms, sliced thinly
- 2 cups cremini mushrooms, sliced thinly
- Salt and pepper to taste
- nutritional yeast flakes to sprinkle
- Heat the oil and the butter in a large stainless steel pot, at medium/high heat. Add the garlic. When the garlic is a nice yellow colour, add the onion and cook for about 2 minutes, until just beginning to soften.
- Here’s the unconventional way to make risotto: instead of using vegetable stock, I cook the mushrooms first and then add the rice. This way, the cooked mushrooms provide a rich flavour to the risotto (no need for truffle oil!). Add all of the mushrooms with half a cup of water. Cook with lid on. Add a tablespoon of water at time to prevent sticking if needed. When mushrooms are soft and well-cooked, add the rice. Pour in the vermouth; it should evaporate immediately. Add a ladleful (about ½ cup) of the water, stirring until it is absorbed. Repeat this last step until the water is used up and the rice is tender.
- Remove from heat. Stir in the cheese or nutritional yeast. Season to taste with salt and pepper. Bon appetitJ
- If you would like to be even more unconventional or adventurous, add a tablespoon of chilli oil (I love nothing but One Love Vegetarian’s chilli oil).
- Nutritional yeast is a staple in the vegan kitchen. Not only does it provide a rich, nutty, cheesy flavour, but it is also a source of B vitamins (thiamine, folate, B-6 and niacin), and some types are fortified with B12, which is found in animal products.
- When buying mushrooms, I always buy organic because they are porous and absorb a lot of pesticides and fungicides; their roots are also accumulators of heavy metals. When I use organic mushrooms, I cut up the stalk and use it in the recipe – it provides a chewy texture to the risotto. Yummy and waste nothing!