I’ve been wanting to make this dish for a while, since I bought dried Porcini Mushrooms from Melbourne on my last visit. But I have been waiting for a night when Marco was out. He is not a fan of mushrooms at all. But last night I decided I couldn’t wait any long. As usually he begged me to reconsider, or to make something else on-the-side (which means something else), so I made a small salad. Luckily enough he actually liked this mushroom risotto. He has started to warm up to mushrooms more lately, but he didn’t consider the taste to over powering in this dish, which was strange considering it was all mushrooms. Its really true what they say, if you eat something enough times you start to like it.
This recipe is slightly adapted from The Food of Italy: A Journey for Food Lovers. Unlike most risotto recipe, there is no wine used. Instead the porcini mushrooms are left to brew in hot water, and this stock is used instead to absorb into the rice, before liquid stock is added. The porcini mushrooms add a more earthy flavor, which is not achieved with just fresh mushrooms. Instead of parmesan cheese, I used a fresh batch of Cashew Parmesan, which helped give that creamy salty flavor, but you can omit if you prefer.
Risotto ai funghi porcini (Mushroom Risotto) (vegan, gluten free, soy free)
20g dried porcini mushrooms
4 cups vegetable or vegan chicken liquid stock
2 tablespoons olive oil
1 tablespoon vegan butter (I used Nutlex)
1 small brown onion, diced
2 garlic cloves, diced
1 3/4 cup risotto rice
200g fresh swiss brown mushrooms, sliced
pinch ground nutmeg
1/2 cup vegan parmesan (Cashew Parmesan)
3 tablespoons diced parsley
1. Soak porcini mushrooms in 2 cups of boiling water for 20-30 mins. (Remove and slice porcini mushrooms if they are too large, keep liquid).
3. Add onions and garlic and cook for 3 mins or until softened, but not browned.
5. Add the fresh mushrooms and nutmeg. Saute for 1-2 mins and reseason if you need.
6. Add porcini mushrooms and there liquid. Place on a higher heat and let the stock absorb.
7. Once stock has absorbed now add boil vegetable stock, one ladle at a time, until it has absorbed into the rice, then add another ladle. This should take about 20 mins and then the risotto should be cooked.
8. Take of the heat, add vegan parmesan, parsley, sea salt and black pepper. Stir through then serve.